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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (22)

92 Ratings
  • 5 star values: 34
  • 4 star values: 28
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 5
Rating: 5.0 stars
01/20/2020
I adore this recipe. I have been making it for years, but since I whipped it up this morning for lunch and needed to come here to check the measurements, I thought I would just drop a note. I always follow the recipe the first time I make something, so the first few times I did make it with chicken, but now I usually just sub in two cans of drained and rinsed black beans. Black beans add protein and turn a cheap and easy dish, even cheaper. I have been able to find queso fresco, and often use it now instead of feta. The final sub I do from time to time is use fresh homemade guacamole instead of sour cream. Sour cream is fine, but the guacamole (if around) adds that creamy consistency and tang plus more complexity. It does make it a bit more expensive, but if you have it around, try it. I love the idea of using left over turkey at Thanksgiving in this. I will definitely have to try that next year.
Rating: Unrated
05/02/2013
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!
Rating: 4 stars
10/17/2011
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.
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Rating: Unrated
07/19/2011
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!
Rating: 5 stars
07/05/2011
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!
Rating: Unrated
05/17/2011
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.
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Rating: Unrated
12/17/2010
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!!
Rating: Unrated
03/08/2010
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.
Rating: Unrated
03/08/2010
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.
Rating: Unrated
06/14/2009
Great recipe! Fast, budget friendly, delicious! I used a can of black beans also.
Rating: Unrated
03/01/2009
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.
Rating: Unrated
02/23/2009
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
Rating: Unrated
02/21/2009
If you want to make it more Mexican, use cotija cheese instead of feta.
Rating: Unrated
02/21/2009
This was soo good! My husband wants it every week now. Just be ready for the kick! Certainly spicy!
Rating: Unrated
02/19/2009
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.
Rating: Unrated
02/18/2009
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.
Rating: Unrated
02/18/2009
does adobo sauce have peanut products in it? I think I may have read that somewhere. I am deathly allergic to peanuts.
Rating: Unrated
09/28/2008
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.
Rating: Unrated
09/28/2008
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.
Rating: Unrated
09/28/2008
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.
Rating: Unrated
06/27/2008
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.
Rating: Unrated
04/10/2008
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.
Rating: Unrated
04/05/2008
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).