Chilaquiles Rojos

Chipotle Chilaquiles
Serves 4

1 28-ounce can whole tomatoes, drained and 1/4 cup liquid reserved
4 chipotles in adobo
1 large onion, quartered
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock
Salt
tortilla chips
1 whole split chicken breast
1/4 cup Parmesan cheese or queso añejo
1/3 cup sour cream
1/4 cup finely chopped cilantro leaves

1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.
2. In a heavy skillet, dry-roast the garlic (in paper) and 3/4 of the onion. Add the blender, and blend.
3. Add the rest of the onion and chicken to a pot with enough water to cover. Cook the chicken. Drain and shred the chicken, reserving the stock. Blend the onion with the tomato sauce.
4. Cook the tomato sauce in the skillet a while. Add the chicken and 1.5 cups of the newly-made stock. Add the dairy, and cook until mixed and thickened. Top with cilantro.

Serve over tortilla chips.