Whoa mama these are hot! Have you ever used chipotle peppers before? This was my first time and I only used one can (the original recipe called for two!). Chilaquiles is a chicken stew with tomatoes and peppers. You can find the canned chipotle peppers in adobo sauce in the Mexican food area near the tortillas and beans. My suggestion: use half a can of chipotle peppers.
I could only eat so much before my lips became numb. James was brave and had a couple helpings. Although every time he looked at me after taking a bite, I swear his face turned a brighter shade of red. We added some chopped avocados to help cool our mouths off, but the best way to cool off was drink water (James, me) and/or stop eating (me).
So good luck, have lots of water on hand and dig in!
Recipe courtesy of Martha Stewart: Everyday Food
1 T. olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
1/2 canned chipotle chilies in adobo, finely chopped, plus 1 teaspoon adobo sauce (from same can)
1 cup water
salt to taste
1 small cooked rotisserie chicken, skinned and shredded, carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish OR 1 tablespoon dried cilantro, plus more for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
Crumbled feta cheese for garnish
1 avocado, chopped
1. Combine oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
2. 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.
3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
4. Divide chips among serving plates, top with chicken mixture and sauce. Garnish with cilantro and feta.
Voila! Olé! Enjoy!