INGREDIENTS
1 tbsp
olive oil
4
garlic cloves, chopped
1 28 ounce can
diced tomatoes
2
chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
coarse salt
3 cups
cooked, shredded chicken
1/2 cup
lightly packed cilantro leaves, chopped
4 cups
tortilla chips
1/4 cup
sour cream
1/4 cup
crumbled queso fresco cheese