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Chicken Chilaquiles


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Member since 2007

Serves 4 | Prep Time | Cook Time 30 Minutes

Ingredients

tablespoon olive oil

4 cloves garlic, chopped

1 can (28 ounces) whole peeled tomatoes in puree

2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)

Coarse salt

1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded

1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish

4 cups (about 3 ounces) tortilla chips

1/4 cup reduced-fat sour cream

1.75 ounces feta cheese, crumbled (about 1/4 cup)


Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.



Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt.



Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.



Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.



Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve


Pairs Well With


Notes

A dash of local for every season
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