This is such a tasty recipe and is easy to prepare. Store-bought rotisserie chicken can be substituted for the chicken breasts. I prepare my own tortilla chips by baking corn tortilla strips at 425 for a few minutes until crisp, but your favorite tortilla chips would work as well.
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped,
1 tablespoon adobo sauce (from same can)
1 teaspoon sugar
2 large chicken breasts, boiled and shredded (or 3 cups cooked chicken)
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces queso fresca, crumbled (about 1/4 cup)
cilantro for garnish
Salt, pepper and garlic powder to taste
Directions
Saute onion in olive oil until tender. Add chicken and season with salt, pepper and garlic powder. Add tomatoes and their puree and break the tomatoes up in the pan. Add chopped chipotle peppers and adobo sauce. WARNING: these are very spicy, so you may want to add the sauce until you get the heat you desire. Add sugar and bring to a simmer.
Layer tortilla strips, chicken mixture, cheese, sour cream and cilantro in bowl to serve.
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