CHICKEN CHILAQUILES

Ingredients

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

Directions
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

Let's Dish
Are you sick of recipes from Martha Stewart yet?  Well, this is one of my new favorite recipes.  I loved it! It's quick, easy and a great way to use up leftovers.  I think it tastes best if when you get everything good and mixed together in your bowl.  The 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 the dish more authentic.

Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food fast Cookbook.