INGREDIENTS
1
Rotisserie-cooked chicken, large
1/4 cup
Cilantro, fresh
1/4 cup
Scallion top
14 1/2 oz
Chicken broth
5 oz
Evaporated milk
15 oz
Salsa verde or 2 cups salsa verde
1 tbsp
Baking powder
1/2 cup
Cornmeal, yellow
2 cups
Flour
3/4 tsp
Salt
4 tbsp
Butter
3 tbsp
Butter, unsalted
1 cup
Whole milk