Chicken Chilaquiles Verdes

Step 1
Combine chicken breast, 1/2 of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through on Low for 6 hours or High for 3 hours.

Step 2
Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine with sauce.

Step 3
Place a large skillet over medium heat; add olive oil and heat until it starts to shimmer. Add tortilla triangles to the hot oil and cook, flipping every minute, until golden, about 8 to 10 minutes.

Step 4
Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.

Step 5
Meanwhile, stir sour cream and enough milk together so it can be drizzled.

Step 6
Remove tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with thinned sour cream mixture.