No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Chicken Chilaquiles

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

  • prep: 30 mins
    total time: 30 mins
  • servings: 4

advertisement

advertisement

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)

Directions

  1. Step 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. Step 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. Step 3

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

  4. Step 4

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

Source
Everyday Food, April 2006

advertisement

advertisement

Reviews (22)

  • SammyeL 2 May, 2013

    It has all been said---but we love this dish. It is delicious and easy; it is easily changed with ingredient variations; my family loves it. Thank you for recipes like this!

  • naturalgirl 17 Oct, 2011

    One more thing about the chipotle chilies in adobo sauce. You will use only one or two of the chilies, so the remaining can be placed in a freezer bag and frozen.

  • mareesha 19 Jul, 2011

    Such an easy recipe, and so tasty. My husband couldn't stop raving about it. The next day he said "How do you say the name of the dish you made last night?" and after I told him he said, "Yeah, that. That was SO good." I plan on repurposing our leftovers into enchiladas later in the week. Yum!

  • seamonkey74 5 Jul, 2011

    This has become one of my go-to dishes for an easy weeknight dinner. The cilantro gives it a bright, fresh flavor. I use the queso fresco (usually La Vaquita brand) recommended in the opening notes of the recipe instead of feta for a more authentic Mexican taste. I love this dish!

  • psofey 17 May, 2011

    I'm sometimes skeptical of any dish bathed in tomatoes and garlic... but the chiles in adobo really made this dish! It's so good! Use a rotisserie chicken and it's no work at all. My husband loved it, I think he had seconds and thirds. Cheap and quick... winner winner chicken dinner.

  • Coleman Boys Mama 17 Dec, 2010

    Made this tonight...so simple and delicious!! I used crushed tomatoes and added a can of black beans. I also seeded the chipotles so the heat would be reduced, but the great smoky flavor was still there. Will be making this again!!

  • nblack 8 Mar, 2010

    My mexican friend taught me how to make this. It is our day-after-Thanksgiving tradition, since it works with turkey too! We eat it on tostada shells with avocado, shredded lettuce and sour cream. We couldn't find the "queso blanco" that she wanted, but we settled on monterey jack.

  • nblack 8 Mar, 2010

    My mexican friend taught me how to make this. It is our day-after-Thanksgiving tradition, since it works with turkey too! We eat it on tostada shells with avocado, shredded lettuce and sour cream. We couldn't find the "queso blanco" that she wanted, but we settled on monterey jack.

  • starltgirl 14 Jun, 2009

    Great recipe! Fast, budget friendly, delicious! I used a can of black beans also.

  • raisinsitz 1 Mar, 2009

    whoa! this was really good and really quick. i am going to add zucchini and black beans next time to increase the nutrition. but stellar as is. except the feta is completely unnecessary.

  • tposner 23 Feb, 2009

    This is WONDERFUL!!! I added a can of rinsed and drained black beans for added fiber and protein abd served it over rice, instead of chips to cut on calories...you would never could tell based on the taste. This one is going in my personal recipe book. A bit spicy, just to let you know

  • Dznyma 21 Feb, 2009

    If you want to make it more Mexican, use cotija cheese instead of feta.

  • gena11 21 Feb, 2009

    This was soo good! My husband wants it every week now. Just be ready for the kick! Certainly spicy!

  • Amandakay 19 Feb, 2009

    arrunner, adobo sauce doesnt have any peanut products in it. It is simply chipotles that have been stewed in sauce with tomatoes, garlic, vinegar, salt, and spices.

  • DiKirkman 18 Feb, 2009

    To be authentic, the tortilla chips (or cut-up (preferably stale) tortillas) should be cooked in the sauce as well. And if you're looking for a vegetarian substitute, just leave out the chicken altogether. I lived in Mexico for a number of years, and found that this dish is common in the central region (although NEVER with feta! ). The simplest version is to cook salsa and chips, cover with shredded cheese, and pop under the broiler or in the oven until bubbly. Garnish with sour cream.

  • arrunner 18 Feb, 2009

    does adobo sauce have peanut products in it? I think I may have read that somewhere. I am deathly allergic to peanuts.

  • mel84108 28 Sep, 2008

    This is a great recipe! A definite crowd pleaser. If you are cooking kosher/vegetarian, then you can sub tofu or potato chunks for the chicken. You can also put the dishes in the oven until the cheese on top is bubbly and it let's the chips soak up the sauce.

  • mel84108 28 Sep, 2008

    This is a great recipe! A definite crowd pleaser. If you are cooking kosher/vegetarian, then you can sub tofu or potato chunks for the chicken. You can also put the dishes in the oven until the cheese on top is bubbly and it let's the chips soak up the sauce.

  • mel84108 28 Sep, 2008

    This is a great recipe! A definite crowd pleaser. If you are cooking kosher/vegetarian, then you can sub tofu or potato chunks for the chicken. You can also put the dishes in the oven until the cheese on top is bubbly and it let's the chips soak up the sauce.

  • Marthaisgenius 27 Jun, 2008

    Yum! This was great.. but I can say that it's so easy to crisp up corn tortillas you would have in the fridge, why not just do your own instead of using processed, fried corn chips? On the a gas stove you can place store bought corn tortillas right on a medium flame and make them crispy without oil,or put them on a griddle, turning every minute or so until they turn firm/hard.

  • aprilsteele 10 Apr, 2008

    This is delicious and makes a great appetizer or party dish. I myself cut back on the cilantro and double up on the chipotles in adobo. Very easy and very tasty.

  • pickettje 5 Apr, 2008

    This is an absolute favorite that is so easy to pull together. I once went to the grocery store only to find out that they were out of rotisserie chickens. As an alternative I poached some boneless/skinless chicken breasts (you can also do thighs) in some organic chicken broth. This is also good to do if you have people who would like a lighter dish (if using all chicken breast).