All I can say is… where has this recipe been all my life?!
This dish has AMAZING flavor! Those chipotle peppers in adobo sauce really do bring out the wow factor – and I mean WOW, WOW, WOW! I served this with some warmed up pinto beans, but one could easily use black beans.
If there is one recipe that needs to be added to your list of things to cook, by golly, this is the one!
- Omitted the shallots (never have any in the kitchen… because I don’t ever buy any, ha)
- Used one chipotle pepper in adobo sauce (mild spice level, kid-friendly)
Not only did Hubbo go a-scarfin’, but Big and Little K did their due diligence on their little plastic plates! Of course they’ll eat dang near anything made with chicken stock in it.
If there is any of this delicious meal remaining, leftovers will taste twice as good since they’ve had extra time for the flavors to meld. I’m sad that our leftovers have already been demolished because I would love to warm some of this up right now – can you tell how much I LOVE this dish?
Chicken Tortilla Casserole
Yield: 4-6 servings
- 2 boneless, skinless chicken breasts, butterflied
- Salt and pepper
- 2 tablespoons vegetable oil, divided
- 1 shallot, minced
- 2 cloves garlic, minced
- 1-2 tablespoon(s) minced chipotle peppers in adobo sauce
- 1¾ cups chicken broth
- 5 cups tortilla chips, broken into large pieces
- 2 tomatoes, seeded and diced
- 4 oz. sharp cheddar cheese, shredded
- 2 tablespoons chopped fresh cilantro
- Pat the chicken breast halves dry and season with salt and pepper.
- Heat 1 tablespoon of the vegetable oil in a 10 to 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 peppers, and ¼ teaspoon 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 (until it reaches 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, about 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 starting to brown, about 2-3 minutes. Top with remaining cilantro and allow the casserole to cool for 5 minutes before serving.
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About Lynne Jaques
Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!