"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Chilaquiles Recipe

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This recipe for Chicken Chilaquiles, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ms. Angie
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil
4 garlic cloves, chopped
1 ( 28 oz) can whole peeled tomatoes in puree
2 canned chipotle chiles in adobo, finely chopped
1 tbsp adobo sauce
Coarse salt
1 (1-3/4) pound cooked rotisserie chicken, skinned and shredded, carcass discarded
1/2 c. lightly packed cilantro leaves, chopped
4c. tortilla chips
4 sprigs cilantro, for garnish
1/4 c. reduced-fat sour cream
1 3/4 oz feta cheese, crumbled

Directions:
Directions:
Combine oil and garlic in a large (3 to 4 quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes. Add tomatoes with puree (breaking tomatoes up), chipotle and adobo, amd 1 c. 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; stir in chopped cilantro. Divide chips among four shallow bowl; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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