Chicken Chilaquiles

Just a quick post tonight but I wanted to get this up because I think it's highly important that you make this dish as soon as humanly possible.

This is a Martha Stewart recipe and it meets all my criteria for fast, easy, and delicious.  It calls for a rotisserie chicken which makes it all that much quicker, but if you had the time and inclination, you could certainly roast your own.  And I think next time I make it  (and there will be a next time) I'll add a little can of those diced green chili peppers.  Oh, just to satisfy my curiosity I looked up the word "chilaquiles", and it mostly just means a dish served over crispy corn tortillas.  

Here's Martha's Recipe...go forth and make!

Printer-friendly recipe

• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 can (28 ounces) whole peeled tomatoes, in puree
• 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
• Coarse salt
• 1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
• 1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
• 4 cups (about 3 ounces) tortilla chips
• 1/4 cup reduced-fat sour cream
• 1 3/4 ounces feta cheese, crumbled (about 1/4 cup)  *I used queso fresco*

Directions

1. Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 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.