Chicken Chilaquiles

I've read here and other various places that the best shortcut for dinner is a rotisserie chicken. Spending just $5 at the grocery store can make any meal amazing. And I'm happy to say that its true. A friend of mine confessed to using canned chicken in a recipe--rotisserie could have made all the difference in flavor. And it does in this recipe.

Chicken Chilaquiles was a recipe I found on Dinner Tonight the Martha Stewart Everyday Food Blog. This recipe was fantastic and I highly recommend it. The most time consuming part is shredding the chicken, so if you have kids that want to help you if the chicken is cool enough I say go for it. Or you could do that earlier...the chicken is heated up so you don't have to keep it warm.

Ingredients

Serves 4

• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 can (28 ounces) whole peeled tomatoes in puree (or you could just get them pre-chopped)
  
• 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
• Coarse salt
• 1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
• 1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
• 4 cups (about 3 ounces) tortilla chips
• 1/2 can pinto or black beans
  
• 1/4 cup reduced-fat sour cream
• Queso Fresco or Monterey Jack Cheese
  

Directions

1. 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.
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 to 8 minutes.
3. Add chicken and beans 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 cheese. Serve.