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Chicken Chilaquiles

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Serves 4

1 tbsp canola or grapeseed oil

4 cloves garlic, chopped

1 can (28 oz) chopped tomatoes

2 canned chipotle chilies in adobo, finely chopped plus 1 tbsp adobo sauce

4 cups cooked chicken, shredded

½ cup lightly packed cilantro leaves, chopped

4 cups tortilla chips

¼ cup sour cream or Mexican crema

¼ cup queso fresco cheese, crumbled

Heat oil in a large sauté pan, add garlic and cook over medium heat, stirring occasionally, until fragrant.

Add tomatoes, 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 heated through. 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 cheese.

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