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

Source: Everyday Food, April 2006
Total Time Prep Servings

Ingredients

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92
  • 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!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • guitar4me86398
    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.
    Reply
  • 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!!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • starltgirl
    14 JUN, 2009
    Great recipe! Fast, budget friendly, delicious! I used a can of black beans also.
    Reply
  • 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.
    Reply

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