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Chicken Chilaquiles
Modified from Martha Stewart
Ingredients
1 rotisserie chicken-skinned and shredded
1/2 of a yellow onion - diced
4 cloves garlic - minced
1 can fire roasted diced tomatoes
1/2 can tomato sauce
2 chipotle peppers in adobo sauce (from a can) - diced
1 tablespoon adobo sauce (from chipotle can)
olive oil
Accompaniments
tortillas or tortilla chips
queso fresco or feta cheese
chopped cilantro
green chile
sour cream
jalapeños
guac
Directions
- In a large skillet cook chopped onion in a swirl of olive oil until softened and translucent.
- Add garlic and continue to cook
- Add canned tomatoes, chipotle chiles and some tomato sauce, bring to a boil
- Stir in shredded chicken coating with sauce
- Cook for 15-20 minutes allowing flavors to meld - adding more tomato sauce if mixture becomes too dry
- Serve either on top of a mound of tortilla chips or rolled up in soft tortillas - top with toppings of choice.