Chicken Chilaquiles

• 1 tablespoon olive oil
• 4 garlic cloves, chopped
• 1 can (28 ounces) whole peeled tomatoes in puree
• 2 chipotle chiles in adobo (from a small can), finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
• Coarse salt
• 1 small roasted chicken (about 1 3/4 pounds; recipe, page 351) or cooked rotisserie chicken, skinned and shredded (about 4 cups), carcass discarded
• 1/2 cup lightly packed cilantro leaves, chopped, plus additional sprigs for garnish
• 4 cups (about 3 ounces) tortilla chips
• 1/4 cup reduced-fat sour cream
• 1/4 cup crumbled feta cheese (about 2 ounces)

1. Combine the oil and garlic in a large (3- to 4-quart) saucepan.
2. Cook over medium heat, stirring occasionally, until the garlic is fragrant and sizzling, 1 to 2 minutes.
3. Add the tomatoes with their puree (breaking tomatoes up), chipotles and adobo sauce, and 1 cup water.
4. Bring to a boil; season with salt.
5. Reduce the heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
6. Add the chicken and cook, stirring, until hot, about 1 minute.
7. Remove from the heat; stir in the chopped cilantro.
8. Divide the chips among 4 shallow bowls; top with the chicken mixture and sauce.
9. Garnish with cilantro sprigs, sour cream, and feta.
10. Serve.

olive oil, garlic, tomatoes, chiles, salt, chicken, cilantro, tortilla chips, sour cream, feta cheese

Taken from www.epicurious.com/recipes/food/views/chicken-chilaquiles-383176 (may not work)