CHICKEN CHILAQUILES

Chicken Chilaquiles image

For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 10

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 3/4 ounces feta cheese, crumbled (about 1/4 cup)

Steps:

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.

Nutrition Facts : Calories 484 g, Fat 19 g, Protein 46 g

*** Explore more Chicken Chilaquiles Recipes »

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