Chicken Chilaquiles

Name: Chicken Chilaquiles
Yield: Serves 4
Ingredients: 1 tablespoon olive oil; 4 garlic cloves, chopped; 1 can (28 ounces) whole peeled tomatoes in purée; 2 chipotle chiles in adobo (from a small can), finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can); Coarse salt; 1 small roasted chicken (about 1 3/4 pounds; recipe, page 351) or cooked rotisserie chicken, skinned and shredded (about 4 cups), carcass discarded; 1/2 cup lightly packed cilantro leaves, chopped, plus additional sprigs for garnish; 4 cups (about 3 ounces) tortilla chips; 1/4 cup reduced-fat sour cream; 1/4 cup crumbled feta cheese (about 2 ounces)

December 14, 2011

This recipe is based on a Mexican dish created to use up leftovers. For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso añejo) in place of feta. Look for both in specialty food stores and Mexican markets.

Recipe notes

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