Tortilla Chicken Casserole


User Avatar
Member since 2007
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 tablespoon vegetable oil
1 onion , minced
3 cloves garlic , minced
1 cup low-sodium chicken broth
1 (15.5-ounce) can pinto beans , rinsed
1 can (14 1/2 ounces) diced tomatoes , drained
1 tablespoon minced canned chipotle chiles in adobo
2 cups shredded cooked chicken
1/4 cup minced fresh cilantro leaves
Table salt and ground black pepper
5 cups tortilla chips (3 ounces)
2 cups shredded Mexican-style cheese


Directions

Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth and bring to simmer.


Stir beans, tomatoes, and chipotle into sauce and simmer until heated through, about 2 minutes. Stir in chicken, 3 tablespoons cilantro, 3/4 teaspoon salt, and 1/4 teaspoon pepper.


Spread 1 cup tortilla chips over bottom of 8-inch baking dish and top with 1 cup chicken mixture. Spread 2 more cups tortilla chips into dish and sprinkle with 1 cup cheese. Spread remaining chicken mixture into dish and top with remaining tortilla chips. Sprinkle remaining 1 cup cheese over top.


Bake until cheese is golden brown and casserole is bubbling, abut 10 minutes. Sprinkle with remaining cilantro before serving.


(from Cook’s Illustrated)


Questions, Comments & Reviews



More Great Recipes: Main Dish
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51104 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11354 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

459 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls