Chicken Chilaquiles

This is adapted from this recipe from Martha Stewart. The chicken mixture keeps well for leftovers.

To make the chipotle chile puree, put one small can of chipotle chilies in adobo into the food processor and pulse until pureed. Transfer to a glass jar and keep refrigerated.

Chicken Chilaquiles
1 tablespoon olive oil
2 tsp jarred crushed or minced garlic
1 can (28 ounces) chunky tomato sauce (I like Muir Glen)
1 tsp chipotle chile puree (for medium; use more or less to adjust the spiciness)
Coarse salt
3 - 4 cups shredded cooked chicken (2 large breasts or 1 small rotisserie chicken)
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
1/4 cup shredded cheddar cheese or crumbled feta

Directions
1. 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.
2. Add tomato sauce, 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.
3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
4. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and cheese.