Yum.

Chicken Chilaquiles - it's what's for dinner!

What You'll Need

• 1 tablespoon olive oil
• 4 garlic cloves, chopped
• 1 can (28 oz.) whole peeled tomatoes in puree
• 2 canned chipotle chilies in adobo, finely chopped (~1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
• coarse salt
• 1 small cooked rotisserie chicken (~ 1 3/4 lbs.), skinned and shredded  (~4 cups), carcass discarded
• 1/2 cup lightly packed cilantro leaves
• 4 cups tortilla chips (~3 oz.)
• 1.75 oz. feta cheese, crumbled (~1/4 cup)

What To Do:

1. Combine oil and garlic in a large saucepan.  Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 t0 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.

We fried up tortillas instead of using tortilla chips, and we used mexican crumble cheese (aka queso fresco) instead of feta.  

This was a delicious dinner!  Try it!