So, one of the easiest ways to determine whether something will be devoured in the Kitchen is often to ask, “Is it Mexican or Tex-Mex?” Because suitNtie loves all things hot and spicy (like myself), it goes over very well here. I saw this recipe and figured I’d adapt it a little bit and give it a try because it had a bit of a different flavor profile and looked nice and easy. I like the potential of using leftover roast chicken for it, too. Love recipes like that! This size will serve 4 people.
1 tablespoon olive oil
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)
4 cups cooked chicken, skinned and shredded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
1/4 c. crumbled goat cheese
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 goat cheese.