• 4 clove(s) garlic, chopped
• 1 can(s) whole tomatoes, peeled, 28 oz.
• 1 can(s) chipotle peppers in adobo sauce, 4 oz each
• 1 whole chicken rotisserie
• 1/2 cup(s) cilantro (fresh), chopped
• 4 cup(s) tortilla chips, baked
• 1/4 cup(s) sour cream, light
• 1/4 cup(s) feta cheese, crumbled
|  | 1. Heat olive oil in a skillet. Add garlic and saute for about 2 minutes.
2. Chop 2 chipotle chiles and 1 T sauce from can. Add tomatoes and 1 cup of water. Bring to a boil. Reduce heat and simmer for 4 minutes.
3. Shred chicken and stir for about 1 minute. Stir in cilantro.
4. Place 1 cup of chips into each bowl. Add chicken mixture and top with sour cream and feta cheese. |
