Chicken Chilaquiles

Ive always wanted to try out a Chilaquiles recipe. I found this one on Martha Stewart's website. I was planning on following it to a tee, but then I accidently licked a bit of the adobo sauce from the chipolte peppers after I had chopped them and my entire mouth was on fire! Since I was expecting my kids to eat this, I decided to replace the chipolte peppers and adobo sauce with a can of diced green chiles. Also, I used Queso Fresco cheese instead of Feta cheese, I cant imagine eating Feta cheese in Mexican food.

This recipe turned out really good. My only complaint is that there wasnt very much. I only used 2 cups of shredded chicken. Even so, I used a larger can of tomatos than the recipe called for and I used a whole can of chicken broth, in place of the 1 cup of water. It was barely enough for 3 people. Next time I will definitely double the recipe. We all liked it.

Chicken Chilaquiles

• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 can (28 ounces) whole peeled tomatoes in puree
• 1 can diced green chilis
• 1 can chicken broth
  
• 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
• 1.75 ounces Queso Fresco cheese, crumbled (about 1/4 cup)

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), green chilis, and the chicken broth. 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 cheese. Serve.