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: ****