Chicken chilaquiles
Recipe by Courtney Glantz
1 TBS olive oil
4 cloves garlic
1 chili in adobo sauce, minced up
1 TBS adoba sauce
1 28 jar diced tomatoes
1 cup water
salt & pepper
1 rotisserie chicken, shredded up
few TBS freshly chopped cilantro
shredded cheese, for topping
tortilla chips, for serving
1. Warm the olive oil in a large pot over medium heat. Saute the garlic a few minutes and add in the chili adobo and sauce. Cook another minute or two.
2. Add in the tomatoes, cup of water, and salt & pepper. Bring to a boil then simmer on low for 5-7 minutes, until sauce has reduced a bit.
3. Stir in the chicken and cilantro and top with cheese. Serve over tortilla chips and enjoy!
main courses February 22, 2016 18:55
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