Friday, September 16, 2011

Pizza Night

...but I made dinner!

So, I'm all excited that I'm saving money and cooking a meal at home on a Friday night rather than going out or ordering something, and the husband calls, and says, "hey, let's order pizza tonight."  ..............."Sure!" I say, as I turn off the crock pot... Oh well - hot lunch for tomorrow (slow cooker stroganoff)! 

So instead of a recipe I actually MADE tonight, here's one on the menu plan for next week - it's come through my inbox a few times: Chicken Chilaquiles.  We're gonna taste-test it, and then if it passes, I think it would make a good freezer meal - you can freeze feta cheese, too, so you can even include a bag of the cheese!

Here's the recipe:

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 oz.) whole peeled tomatoes, in puree (I'm going to use my own tomatoes, since I have a TON)
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tbsp.) plus 1 tbsp. adobo sauce
Coarse salt
1 small cooked rotisserie chicken (about 1 3/4 lb.), skinned, shredded (about 4 cups)
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1 3/4 ounces feta cheese, crumbled (about 1/4 cup)

Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.  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.  Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.  Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

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