chicken chilaquiles at home
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I can admit that I’m incredibly tempted by any sort of recipe that promises “fast/easy/quick” preparation these day, but I still want to have fun in the kitchen and make something yummy. This recipe for chicken chilaquiles was easy and yummy, and it had the added benefit of being a dish that we love to eat out at restaurants.
Ingredients
- 1 T olive oil
- 4 cloves garlic (chopped)
- 1 can whole peeled tomatoes, in puree
- 2 canned chipotle chilies in adobo, finely chopped
- 1 T adobo sauce (from the can)
- 1 cup water
- Sea salt
- 1 small cooked rotisserie chicken, shredded
- 1/2 cup cilantro leaves, chopped
- 4 cups tortilla chips
- 1/4 cup reduced-fat sour cream
- 1/4 cup feta cheese, crumbled
Directions
- Saute the garlic in the olive oil over medium heat for 1 to 2 minutes.
- Add the tomatoes, chipotles, adobo sauce, and 1 cup water. Bring to a boil, add the salt and then reduce the heat and simmer for 6 to 8 minutes.
- Add the shredded chicken and cook it for 1 more minute. Take it off the stove and stir in the cilantro.
- Serve the chips in bowl, and then top with chicken mixture, sour cream, and feta.
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It also helps that this recipe may have helped me recognize the error of my ways the last time I used chiles in adobo sauce. I was making enchiladas and let’s just say that the only remedy for our flaming mouths was to finish off a gallon of milk. I think I used 2 cans of chiles in adobo instead of just 2 chiles from the can for those enchiladas. Whoops.
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