yummy

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

  1. Saute the garlic in the olive oil over medium heat for 1 to 2 minutes.
  2. 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.
  3. Add the shredded chicken and cook it for 1 more minute. Take it off the stove and stir in the cilantro.
  4. 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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