Chilaquiles
"Before there were nachos, there were chilaquiles. Tomatoes and spices simmer with any kind of meat to make the ideal topping for tortilla chips. Here, chipotle, chicken, and cilantro meld in this filling Mexican favorite...."
INGREDIENTS
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4 bone-in chicken breast halves (about 2 1/2 pounds), skinned
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1 1/2 cups chopped red onion
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1 1/4 cups chopped red bell pepper
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1 1/4 cups chopped green bell pepper
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3/4 cup fat-free, lower-sodium chicken broth
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1/4 cup chopped fresh cilantro
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1 tablespoon ground cumin
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2 tablespoons chopped chipotle chile, canned in adobo sauce
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6 garlic cloves
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2 (28-ounce) cans diced fire-roasted tomatoes, undrained
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1 (4-ounce) can chopped green chiles, undrained
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5 cups baked tortilla chips
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2.67 ounces crumbled queso fresco (about 2/3 cup)
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