Categories: Mexican
Ingredients
- 2 tsp olive oil
- 1 small yellow onion, chopped
- 1 garlic clove, chopped
- 28 oz. can crushed tomatoes
- 1/4 cup pickled jalapenos, chopped
- Sea salt
- 3 cups shredded leftover chicken
- Generous handful of fresh cilantro, chopped
- 4 oz. queso fresco or feta, crumbled
- 4 oz. corn tortilla chips
- 1 lime, cut into quarters
Directions
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Heat the oil in a deep skillet over medium heat. Add the onion and saute until lightly golden, about 2 minutes. Add the garlic and saute until just softened but not browned, about 1 minute. Stir in the tomatoes and jalapenos and season with salt. Bring to a boil, then turn the heat to low and simmer for 10 minutes.
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Stir in the chicken and most of the cilantro and cook for 10 minutes more, until the chicken is heated through and the sauce has thickened.
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Divide the chips among four deep bowls. Ladle the chicken over the chips. Top with cheese, the remaining cilantro and a squeeze of lime. Serve immediately.