Chicken Chilaquiles ala Martha Stewart

At Rachael Rydbeck's request... :)

Chicken Chilaquiles:

1 T olive oil

4 garlic cloves, chopped

1 can (28 oz) whole peeled tomatoes in puree (I always use diced tomatoes instead)

2 chipotle chiles in adobo sauce, from a small can, finely chopped (about 1 heaping teaspoon) plus 1 tablespoon adobo sauce (from same can).

Coarse salt

1 small roasted chicken/rotisserie chicken, skinned and shredded, about 4 cups

1/2 cup lightly packed cilantro leaves (I always use tons more), chopped, plus additional for garnish

Tortilla chips

Sour cream

Feta cheese

Corn Salsa:

It's just a bag of steamed corn, salsa or pico de gallo, and cilantro mixed together.  :)  Portions to your taste.

Directions:

1.  Combine oil and garlice in large saucepan.  Cook over medium heat, stirring occasionally, until the garlic is fragrant and sizzling, 1-2 min.

2.  Add the tomatoes, chipotles and adobo sauce, and 1 C water.  Bring to a boil, season with salt.  Reduce the heat and simmer rapidly until lightly thickened, 6-8 min.

3.  Add the chicken and cook, stirring, until hot, about 1 min.  Remove from heat and stir in cilantro.

4.  Spoon into bowls, top with sour cream, feta, and corn salsa.  Eat with chips.  :)

Seriously, one of the easiest dinners ever.  Start to finish 15 minutes, other than getting the chicken ready, which I always do ahead of time.  I felt stupid even typing those directions up.  ;)