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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I have no idea where this recipe got it's name, I just clipped it from the newspaper. It sounds rich and comforting. I think I would use a small can (about 7oz) of chipotle peppers instead of the poblanos (personal preference). Ingredients:
4 boneless chicken breasts |
4 tablespoons olive oil |
2 onions, diced |
2 poblano peppers, roasted, peeled, seeded and diced |
1 tablespoon garlic, minced |
10 mushrooms, sliced |
2 (10 ounce) cans ro-tel tomatoes, drained and chopped (10 oz cans) |
3 tablespoons cilantro, chopped |
1 (10 ounce) can cream of mushroom soup |
8 ounces cream |
salt and pepper |
10 ounces tortilla chips (approximate size) |
16 ounces ricotta cheese |
8 ounces monterey jack cheese, grated |
Directions:
1. Sear the chicken breasts in 2 tablespoons of the oil just until medium-rare (sounds gross, but probably so the chicken won't dry out in the oven). Remove from pan and julienne. Set aside.
2. Add the remaining 2 tablespoons of oil to the pan and saute the onions, poblanos and garlic until the onions are transparent.
3. Add the mushrooms, tomatoes, cilantro, mushroom soup and the cream. Simmer for 5 minutes and season to taste with salt & pepper.
4. Line the bottom of a casserole dish with tortilla chips. Crumble half of the ricotta over the chips, then sprinkle with half of each of the Monterey Jack, chicken and mushroom soup mixture. Repeat the layers, ending with a sprinkle of the chips.
5. Bake 350* for 30-40 minutes until bubbly and brown.
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