More Great Recipes: Dinner | Lunch | Main Dish | Mexican

Chicken Chilaquiles


User Avatar
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

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11216 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana