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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Friday, June 4, 2010

Authentic Mexican (Chicken Chilaquiles)

Well what do you know, more Mexican!  I feel like I can always count on a Mexican recipe to pull through and be a knockout...and yet again I was correct.  This is a recipe that was traditionally created as a way to use up leftovers, but is a delicious meal whether you use leftovers or not.  I was planning on roasting my own whole chicken in the crock pot, because its super easy, but when I was at the grocery store they had a horrible selection.  So I ended up buying a whole roasted chicken and just pulling it apart for this meal.  This was a huge time saver and made this meal SUPER easy!  I used feta cheese on my dish, but shredded cheddar on Logan's because I thought it might be too out of the box for him.  He loved it with cheddar and I was pleasantly surprised how good it was with feta.  I recommend trying the feta or if you can find it queso fresco is traditional to use.  
Just thought I would throw a shout out to my uncle Dug, I see you are a follower now, which makes me SO happy because you are the reason I love to cook! :-) Thank god for you because we both know I didn't learn any cooking skills from my mom...haha!  Miss you and I guess Candy too ;) , hopefully I will get home sometime this summer and we can cook something together for the blog!  Love you guys!
OK OK onto the food!

Chicken Chilaquiles-serves 4
1 T olive oil
4 garlic cloves, chopped
1 can whole peeled tomatoes (28oz) in puree
2 chipotle chiles in adobo, finely chopped, plus 1 T adobo sauce from can
salt
1 small roasted chicken, skinned and shredded 
1/2 cup lightly packed cilantro leaves, chopped
4 cups tortilla chips 
1/4 cup sour cream
1/4 cup feta cheese

Combine oil and garlic in a large saucepan.  Cook over medium heat until garlic is fragrant and sizzling.  Add the tomatoes with their puree, chipotles and adobo sauce and 1 cup water.  Bring to a boil; season with salt.  Reduce the heat and simmer rapidly until lightly thickened, 6-8min.  

Add chicken and cook stirring, until heated through.  Remove from heat and stir in chopped cilantro.

Divide chips among 4 shallow bowls; top with chicken mixture and sauce.  Garnish with cilantro sprigs, sour cream and feta.  

Logan Rating: ****

2 comments:

  1. This recipe found here is exactly the one on Martha Stewart's website!!!

    ReplyDelete
  2. All of these recipes are Martha Stewart's recipes...they are all out of the two cook books pictured on the main page of this blog.

    ReplyDelete

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