chicken chilaquiles

chicken chilaquiles
chicken chilaquiles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    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 queso fresco or blanco, crumbled (about 1/4 cup)

Directions

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. From Everyday Food, April 2006

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: