Free Online Recipes
|

Sign Up login
 
 

Chicken Chilaquiles Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Chicken Chilaquiles

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 oz) whole peeled tomatoes, in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tbs), plus 1 tbs adobo sauce
salt
1 small cooked rotisserie chicken, skinned and shredded
1/2 cup lightly packed cilantro leaves, chopped
4 cups tortilla chips
1/4 cup reduced fat sour cream
 
1 3/4 ounces feta cheese, crumbled (about 1/4 cup)

Instructions
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.
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.
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 sprigs, sour cream, and feta. Serve.


Originally Submitted
4/28/2011





0 Out of 5 from 0 reviews

You can add this Chicken Chilaquiles recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.