Chipotle Tortilla Casserole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe attributed to Rick Bayless, found inside the Tabasco sauce box. It's easy, fast & tasty - just right for a quick dinner on a busy day. Be sure to use thick tortilla chips unless you want them melted in the bottom of the dish; trust me, I tried it with regular chips! Another option would be - Homemade Tortilla Chips . Note- Cook time does not include precooking the chicken. I used leftover deli rotisserie chicken. Ingredients:
10 ounces corn tortilla chips (thick, sturdy ones) |
2 cups shredded cooked chicken |
1 (28 ounce) can tomatoes, drained |
2 -3 tablespoons tabasco chipotle pepper sauce (i've used the adobo sauce from canned chipotles, not much difference in taste) |
1 tablespoon vegetable oil |
1 small onion, sliced 1/4 inch thick |
2 garlic cloves, minced |
1 1/2 cups chicken broth |
1/2 teaspoon salt (omit if chips are very salty) |
1/4 cup fresh cilantro, chopped |
1 cup shredded monterey jack cheese (or a combo) or 1 cup monterey jack pepper cheese (or a combo) or 1 cup chihuahua cheese (or a combo) |
Directions:
1. Preheat oven to 400ºF.
2. Arrange chips in bottom of 13 X 9 inch baking dish. Evenly spread shredded chicken on top.
3. In a food processor or blender, puree tomatoes then add the Tabasco sauce.
4. Heat oil in a large pan, add onion & saute until golden, about 7 minutes. Add the garlic & cook 1 minute more. Stir in the broth, tomatoes & salt. Heat to a boil then stir in cilantro.
5. Pour hot sauce over chicken & chips, coating evenly.
6. Sprinkle with cheese & bake for 15 minutes or till browned on top & bubbly.
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