Under 30 Minutes

Chicken Chilaquiles

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

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Chilaquiles

Source: Everyday Food, April 2006

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

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