Chicken Chilaquiles

This is a nice and easy weekday meal from Handle the Heat. 

Ingredients:

• tablespoon olive oil *I used Coconut Oil
• 3 garlic cloves, chopped
• 1 (28-ounce) can crushed tomatoes
• 1 to 2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
• salt
• 1 cooked rotisserie chicken, skinned and shredded (about 4 cups) *I used 3 chicken breasts that had been cooked on low in the crockpot for about 4 hours and then shredded
• 1/2 cup lightly packed cilantro leaves, chopped, plus more for garnish *I left this out since I didn't have fresh cilantro
• 4 cups (about 3 ounces) tortilla chips *You could also use rice if you didn't have tortilla chips
• 1/4 cup sour cream  
• 1/4 cup queso fresco (or feta cheese)

Directions:

1.  Combine the oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until garlic is fragrant and sizzling, 1 to 2 minutes. 
2. Add the tomatoes, chipotle, adobo sauce, and 1/2 cup water. Season with salt and bring to a boil. Reduce to a rapid simmer and cook until mixture is slightly thickened, about 6 to 8 minutes.  
3. Add the shredded chicken to the pot and cook for 1 minute, or until warmed through and coated. Remove from heat and stir in cilantro.  
4. Divide tortilla chips between 4 shallow bowls and top with chicken in sauce. Garnish with cilantro, sour cream, and queso fresco. Serve. Chicken in sauce can be stored in an airtight container in refrigerator for up to 2 days.