I have been scouting out some new recipes lately and landed on this one from Martha Stewart. I was hesistant to try it thinking that Martha might not be the greatest source for authentic mexican flavor, but now I am eating my words! This dish is unbelievable! So easy, fast, and bursting with fresh flavor! Read on for the recipe and step-by-step preparation.
4 cloves garlic chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo finely chopped plus 1 tablespoon adobo sauce (from same can)
1 small rotisserie chicken skinned and shredded
1/2 cup lightly packed cilantro leaves chopped
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1/4 cup feta cheese or queso fresco, crumbled
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 their puree (breaking tomatoes up), 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 hot, about 1 minute. 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 feta.
*You can also find the recipe here at MarthaStewart.com*
Saute four cloves of minced garlic in olive oil...
Start breaking the tomatoes apart and add the chipoltes and adobo sauce...
The recipe says to finely chop the chipoltes but I must have skipped over that and I just added them whole breaking them up as I did with the tomatoes. It turned out fine but it will dispurse the spice better if you chop them.
Bring it all to a boil then simmer for 6-8 minutes to thicken.
Next add the shredded rotisserie chicken and the cilantro...
Now it is ready to serve! Place the chicken-chile mixture over tortillas and top with sour cream and queso fresco!
My mouth is watering while writing this recipe! Its so yummy! If you have leftovers, they are GREAT rolled up in a tortilla with rice. Enjoy!