Tuesday, April 30th 2013, 2:06 pm
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.
April 30th, 2013
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