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Heat large skillet sprayed with cooking spray on medium heat. Add yellow onions; cook and stir 3 min. Add garlic and chicken; cook 3 min., stirring occasionally. Stir in 1/2 cup salsa; cook 2 min. or until heated through, stirring frequently. Keep warm. Mix masa harina, salt and water until mixture forms soft dough. Divide into 8 pieces; flatten each to 4-inch round. Heat large skillet or comal on medium-high heat. Add sopes, in batches; cook 2 min. or until each is lightly browned on both sides, turning every 30 sec. Use your thumb and forefinger to make 1/4-inch-high rim around edge of each sope. Combine remaining salsa and sour cream; spoon over sopes. Top with chicken mixture, cheese and green onions.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
Rotisserie attachment for Weber kettle — whole chicken, prime rib
700+ recipes from Mexico's 32 states — definitive overview
Compact chopper — pesto, salsa, baby food, dressings, nut butter