Green Chile Chicken Nachos

Adapted from 365 More Ways to Cook Chicken
Serves 6-8

A Shipe family favorite! Make a lot so you can have left-overs.

4 tbls. olive oil
2 lbs. boneless, skinless chicken thighs, cut into 1-inch chunks
4 tbls. yellow cornmeal
4 tsp. chili powder
2 tsp. ground cumin
1 cup chopped scallions
3/4 cup chicken broth
2 cups drained canned tomatillos
2 (2-ounce) cans chopped green chiles
salt to taste
1 bunch chopped cilantro
tortilla chips
4 cups shredded lettuce
sour cream

1. In a large frying pan, heat oil over medium-high heat. Add chicken chunks and cook, stirring, until golden, about 4 minutes. Sprinkle cornmeal, chili powder, and cumin over chicken and cook, stirring, 1 minute. Add salt to taste. Stir in broth, tomatillos, and chiles. Simmer, stirring often and mashing tomatillos, until sauce is slightly thickened, about 5 minutes. Stir in cilantro and green onions and simmer 30 seconds.
2. Serve green chili chicken onto individual plates on top of tortilla chips. Top with shredded lettuce and sour cream.