In a large saucepan cook onion in oil over medium heat about 5 minutes. Add chicken at this point if you wish. Add zucchini and continue cooking and stirring frequently until it begins to brown; about 3-5 minutes. Stir in salsa, 2 cups broth and salt. Heat to a boil and stir in spinach and tortilla chips, coating them with broth mixture. When mixture begins to simmer cover pan and remove from heat. Let stand for 5 minutes. Carefully stir the chilaquiles to check chips have softened nicely but not mushy. Spoon onto plates and top with cheese and sour cream.
WSJV-TV FOX 28
All content ©Copyright 2000 - 2014 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at email@example.com.