chicken chilaquiles... 30 minutes

 

the goods:

 

1 tablespoon olive oil

4 garlic cloves, chopped

1 can (28 ounces) whole peeled tomatoes in puree (crushed works fine too)

2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce

1 rotisserie chicken, skinned and shredded, carcass discarded

1/2 cup lightly packed cilantro leaves, chopped, plus additional sprigs for garnish

4 cups tortilla chips

1/4 cup sour cream

1/4 cup crumbled queso fresco

 

Combine the oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until the garlic is fragrant and sizzling, 1 to 2 minutes. Add the tomatoes with their puree (breaking tomatoes up), chipotles and adobo sauce, and 1 cup water. Bring to a boil; season with salt. Reduce the heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

Add the chicken and cook, stirring until hot, about 1 minute. Remove from the heat; stir in chopped cilantro.

Divide the chips among shallow bowls or plates; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and queso fresco. Serve.