Great way to use up leftover chicken - or just buy a rotisserie chicken from the grocery store and shred it. The feta was a surprisingly good topping for this. Yum!
-Everyday Food
Serves 4
Ingredients:
1 T olive oil
4 garlic cloves, chopped
1 can (28 oz) whole peeled tomatoes in puree
2 canned chipotle chiles in adobo, finely chopped (1 big T), plus 1 T adobo sauce (from same can)
coarse salt
4 c cooked and shredded chicken
1/2 c lightly packed cilantro leaves, chopped (reserve some for garnish)
4 c (3 oz) tortilla chips
1/4 c sour cream
1.75 oz (about 1/4 c) feta cheese, crumbled
Combine oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant, 1 - 2 minutes.
Add tomatoes with their puree (breaking tomatoes up), chipotle chiles, adobo sauce, and 1 c water. Bring all to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6-8 minutes.
Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro, sour cream and feta.
No comments:
Post a Comment