Review: Chicken Chilaquiles

When I got my copy of Great Food Fast recently, I noticed Martha's recipe for Chicken Chilaquiles. I made this one when it first appeared in Everyday Food, and it's a keeper. Quick and easy, it was actually on the table in under 20 minutes, so it makes a perfect weeknight meal.

I love the smell of fresh cilantro, and it was a perfect addition in this recipe. The only change I made was to cut back the chipotle chile (halved) and in addition to her toppings, I also made a Guacamole Cream, again using fresh cilantro, and avocado and sour cream. Delicious, flavorful, easy ... and since it calls for rotisserie chicken, it's a perfect beat-the-heat recipe once the weather starts getting hot.

Chicken Chilaquiles
Serves 4

1 tablespoon olive oil
4 garlic cloves, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce (from same can) coarse salt
1 small cooked rotisserie chicken, skinned and shredded
1/2 cup lightly packed fresh cilantro leaves, chopped, plus sprigs for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounce feta cheese, crumbled

Combine oil and garlic in a large saucepan, cook over medium heat, stirring occasionally until fragrant and sizzling, about 1-2 minutes. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo and 1 cup water. Bring to 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 and stir in chopped cilantro. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.