I make this dinner all the time because it’s fast and it’s good. You can freeze the leftover chipotle chilies and adobo and then use them again next time you make it. I also stretch it by adding canned black or pinto beans (or both) and frozen corn. It’s good with avocado. Serve it over rice. Use it to top tortilla chips (sprinkle a mild cheese on top and stick ‘em under the broiler to melt). Obviously makes great left-overs. Click to the source for the recipe: Chicken Chilaquiles - Martha Stewart Recipes
