Are you sick of recipes from Martha Stewart yet? Well, Chicken Chilaquiles is another one of my new favorite recipes from her Great Food Fast Cookbook.
Just a note: canned chilies in adobe are really hot, so I recommend starting with one. After I open a can, I like to put individual portions in small zip-top bags and freeze them to use later. I can’t imagine a recipe using an entire can. HOT! But don’t leave them out. They give this dish such a great flavor.
If you can find queso fresco (fresh Mexican cheese), use it in place of the feta to make your chilaquiles more authentic.
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 can (14.5 oz.) diced tomatoes
- 1 can (10 oz.) diced tomatoes and green chiles
- 1-2 canned chipotle chilies in adobo, finely chopped
- 1 small cooked rotisserie chicken shredded (about 4 cups)
- 1/2 cup lightly packed cilantro leaves, chopped
- 4 cups tortilla chips
- 1/4 cup sour cream
- 1/4 cup feta cheese, crumbled
- Salt, to taste
- Combine oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
- Add both cans of tomatoes with their puree, chopped chipotles in adobo, and 1 cup water.
- Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
- Add chicken and cook, stirring, until hot, about 1 minute.
- Remove from heat and stir in chopped cilantro.
- Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve immediately
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If you love this recipe, you might also like:
Slow Cooker Honey Sriracha Chicken
Slow Cooker Mexican Chicken
Who Dished It Up First: Adapted from Martha Stewart’s Everyday Food: Great Food fast Cookbook.