Chicken Tortilla Casserole

April 13, 2011 at 7:00 am 1 comment


I’m a Mom, wife, and a busy grad student. Some days that doesn’t leave much time for cooking. One of my priorities is that I put a nice meal on the table for my family every night. But, some days I just don’t have a lot of time or I don’t want to dirty every pot and pan in my kitchen while making our dinner. This is where this casserole comes in. It’s a one-dish meal that is quick, easy, and has excellent flavor. We all loved this meal and I believe Joe kept raving about how delicious it was. This meal will definitelybe enjoyed over and over in our home.

Chicken Tortilla Casserole
Ingredients:
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. vegetable oil, divided
1 shallot, minced
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce
1 3/4 cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
4 oz. sharp cheddar cheese, shredded
2 tbsp. chopped fresh cilantro

Directions:
Pat the chicken breast halves dry and season with salt and pepper.  Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat.  Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.)  Transfer to a plate and set aside.

Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt.  Cook just until fragrant, about 30 seconds.  Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.

Stir in half of the tortilla chips.  Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes.  Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.

Return the shredded chicken to the skillet with the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro.  Stir in the other half of the tortilla chips until they are incorporated and moistened.

Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes.  Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving

Source: Annie’s Eats, originally from Cooks Illustrated

Entry filed under: casseroles, Chicken, Mexican, Weeknight. Tags: .

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1 Comment Add your own

  • 1. Tasha  |  April 13, 2011 at 12:31 pm

    I have been eyeballing this recipe for quite a while myself. You’ve just confirmed that I really need to try it. I am sure my family would love it!

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