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. ;)
