Chicken Chilaquiles

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 can (28 ounces) whole peeled tomatoes, in puree
• 2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
• Coarse salt
• 1 small cooked rotisserie chicken (about 1 ¾ pounds), skinned and shredded (about 4 cups), carcass discarded
• ½ cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
• 4 cups (about 3 ounces) tortilla chips
• ¼ cup reduced-fat sour cream
• 1 ¾ ounces feta cheese, crumbled (about ¼ cup)

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