I could probably eat this dish everyday. It reminds me of a fresher version of nachos. The warm chicken-tomato mixture heats the cheese just enough to make it a bit melty, while not making it greasy.
It’s also quick to throw together, making it a great weeknight meal. You certainly don’t have to buy a rotisserie chicken to shred – leftover chicken works great. I happened to use a combination of both, since I didn’t have enough leftover chicken. Plus, I just love how rotisserie chicken stays so moist and flavorful.
adapted from Everyday Food: Great Food Fast
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)
1 rotisserie chicken, shredded
2 tablespoons lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
Shredded emmentaler or cheddar
Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring. Add tomatoes with their puree (breaking tomatoes up with fingers or a spoon), chipotles and adobo, and 1/4 cup water. Bring to a boil; season with salt. Reduce heat and simmer until lightly thickened.
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 cheese.