1 to 2chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
Kosher salt
1cooked rotisserie chicken, skinned and shredded (about 4 cups)
1/2cuplightly packed cilantro leaves, chopped, plus more for garnish
4cups(about 3 ounces) tortilla chips
1/4cupsour cream
1/4cupqueso fresco (or feta cheese)
Instructions
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.
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.
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.
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.