Chicken Chilaquiles

INGREDIENTS:
1. 1 tablespoon olive oil
2. 4 garlic cloves, chopped
3. 1 (28 ounce) can whole peeled tomatoes in puree
4. 2 canned chipotle chiles in adobo, finely chopped
5. 1 tablespoon adobo sauce
6. Coarse salt
7. 1 (1- 3/4) pound cooked rotisserie chicken, skinned and shredded, carcass discarded
8. 1/2 cup lightly packed cilantro leaves, chopped
9. 4 cups tortilla chips
10. 4 sprigs cilantro, for garnish
11. 1/4 cup reduced-fat sour cream
12. 1 3/4 ounces feta cheese, crumbled

COOKING DIRECTIONS:

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), chipotles and adobo, and 1 cup water. 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 feta. Serve.

Yield: 4 servings
Source: food.yahoo.com


Note
For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.