One of our favourite mexican weeknight dinners. Don't make the same mistake as us though, we used 2 CANS of the chiles when we should have used 2 chiles from A can! I think there was fire coming out of our mouths!?@# The second time we made this was much better!
Martha Stewart Everyday Food
1 tablespoon olive oil
4 garlic cloves, chopped
1 can (28 ounces) whole peeled tomatoes in purée
2 canned chipotle chiles in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbled (about 1/4 cup)
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 purée (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.
Per serving: 484 calories; 19.9 grams fat; 46.3 grams protein; 27.7 grams carbohydrates; 1.8 grams fiber
Note: For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso añejo) in place of feta.