This recipe is based on a Mexican dish created to use up leftovers. For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso aƱejo) in place of feta. Look for both in specialty food stores and Mexican markets.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Combine the oil and garlic in a large (3- to 4-quart) saucepan. Cook over medium heat, stirring occasionally, until the garlic is fragrant and sizzling, 1 to 2 minutes.
Step 2
Add the tomatoes with their purƩe (breaking tomatoes up), 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 to 8 minutes.
Step 3
Add the chicken and cook, stirring, until hot, about 1 minute. Remove from the heat; stir in the chopped cilantro.
Step 4
Divide the chips among 4 shallow bowls; top with the chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.
