CHICKEN CHILAQUILES

CHICKEN CHILAQUILES image

Categories Chicken Kid-Friendly Quick & Easy Dinner Simmer

Yield 4 People

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
3 canned chipotle chilies in adobo, finely chopped (about 2 heaping tablespoon), plus 2 tablespoon adobo sauce (from same can). Add more to spice/heat preferences.
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 or 4 soft corn tortillas
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbled (about 1/4 cup)

Steps:

1. 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. 2. 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. 3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro. 4. Divide chips or tortillas among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

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