Serves 4
30 min
Chicken Chilaquiles
Recipe GLPR84668365262186
A vibrant Mexican dish of crispy tortilla chips tossed with shredded rotisserie chicken in a rich chipotle-tomato sauce, topped with creamy sour cream and tangy crumbled feta cheese.
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Ingredients
1 tablespoon olive oil
4 cloves garlic, minced
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped
1 tablespoon adobo sauce from the chipotle can
Coarse salt to taste
1 small cooked rotisserie chicken (about 1¾ pounds), skinned and shredded
½ cup fresh cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups tortilla chips
¼ cup reduced-fat sour cream
1¾ ounces feta cheese, crumbled
Directions
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant.
Pour the canned tomatoes with their puree into the skillet. Use a wooden spoon to break them up slightly. Add the chopped chipotle chilies and adobo sauce. Stir well to combine.
Bring the sauce to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. Season with coarse salt to taste.
Stir the shredded chicken into the sauce along with the chopped cilantro. Cook for 2 to 3 minutes more, stirring gently, until the chicken is heated through.
Add the tortilla chips to the skillet and fold them gently into the sauce until they are well coated and begin to soften, about 2 minutes. Be careful not to crush them too much.
Divide the chilaquiles among four serving bowls. Top each bowl with a dollop of sour cream, a sprinkle of crumbled feta cheese, and a cilantro sprig. Serve immediately while still warm.
