Chicken Chilaquiles

Ingredients

1 Tbsp. olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping Tbsp),
plus 1 Tbsp adobo sauce (from same can)
Coarse Salt
1 Small cooked rotisserie chicken, skinned and shredded (about 4 cups)
carcass discarded.
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbles (about 1/4 cup)

Directions

1. Combine oil and garlic in a large saucepan (3 to 4 quart). Cook over medium heat,
stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

2. 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, 6-8 minutes.

3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat;
stir in chopped cilantro.

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