Recipes Ingredients Meat & Poultry Chicken Chicken Chilaquiles 3.8 (93) 20 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Trending Videos Close this video player Prep Time: 30 mins Total Time: 30 mins Servings: 4 For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta. Ingredients 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 (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can) Coarse salt 1 small cooked rotisserie chicken (about 1 ¾ pounds), skinned and shredded (about 4 cups), carcass discarded ½ cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish 4 cups (about 3 ounces) tortilla chips ¼ cup reduced-fat sour cream 1 ¾ ounces feta cheese, crumbled (about ¼ cup) Directions 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. Originally appeared: Everyday Food, April 2006 Rate It PRINT