TORTILLA CHICKEN CASSEROLE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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)

Notes

Categories: Main Dish 

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