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tortilla casserole
This is a quick and easy dish that’s perfect for when you have leftover chicken and need to make a quick weeknight meal. It’s got a great Tex-Mex flavor without having too many exotic ingredients.
Ingredients:
1 (28-ounce) can diced tomatoes, drained
1 small onion, chopped coarse
2 garlic cloves, peeled
2 canned chipotle chiles in adobo sauce
2 Tablespoons vegetable oil
2 cups shredded chicken (may use supermarket rotisserie chicken)
3/4 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
salt and pepper
15 (5-inch) corn tostadas or 8 cups corn torilla chips, broken into 2-inch pieces
1-1/2 cups shredded Monterey Jack cheese
1 cup sour cream, for serving
Directions:
Adjust oven rack to middle position and heat oven to 425 degrees. Grease 2-quart casserole dish. Puree tomatoes, onion, garlic, chiles in blender until smooth, about 1 minute.
Heat oil in medium saucepan over medium heat until shimmering. Add tomato sauce, bring to simmer and cook until slightly thickened, 5 to 7 minutes. Add chicken, broth, and cilantro and season with salt and pepper to taste.
Place halt of chips in prepared dish, top with half of sauce and chicken mixture and half of cheese. Repeat with second layer. Using fingers, expose several chips on top layer so they can crisp in oven. Bake until bubbly and cheese begins to brown, 12 to 15 minutes. Serve with sour cream.
Serves 4
Source: Cook’s Country magazine
Update: We’ve found that if we use a shallower baking dish, so that we cook in only one layer instead of two, the tortillas end up a little crispier overall for a very nice texture.
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