For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 10
Steps:
- 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.
- 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 feta. Serve.
Nutrition Facts : Calories 484 g, Fat 19 g, Protein 46 g
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