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 information

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)

Preparation

Step 1
Combine the oil and garlic in a large (3- to 4-quart) saucepan. Cook over medium heat, stirring occasionally, until the garlic is fragrant and sizzling, 1 to 2 minutes.
Step 2
Add the tomatoes with their purée (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.
Step 3
Add the chicken and cook, stirring, until hot, about 1 minute. Remove from the heat; stir in the chopped cilantro.
Step 4
Divide the chips among 4 shallow bowls; top with the chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsChilaquiles Egg Canned Tomato Tomato Vegetable Chipotle Chile Chicken Poultry Main Dinner Gluten Free Nut Free Quick Easy One-Pot Meals Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes