Crunchy tortilla chips, gooey cheese, and juicy shredded chicken give every bite of this one-skillet Mexican mashup heaps of flavor.
- 2 boneless, skinless chicken breasts (about 12 ounces)
- 1 teaspoon coarse salt, divided
- 1 teaspoon ground black pepper, divided
- 1/4 teaspoon ground cumin
- 2 tablespoons vegetable oil, divided
- 1 small red onion, sliced (about 1/2 cup)
- 1 canned chipotle pepper in adobo, finely chopped
- 2 large cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth, plus more if needed
- 4 cups tortilla chips, broken into large pieces, divided
- 2 Roma tomatoes, diced (about 1/2 cup), divided
- 1/2 cup grated sharp cheddar cheese, divided
- 1/2 cup grated Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro, divided
- 1/4 cup sour cream
- Hot sauce
- Pickled (or sliced raw) jalapenos
- Lime wedges
- Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cumin.
- Heat 1 tablespoon of the oil in a 10- to 12-inch oven-safe skillet or cast iron pan over medium-high heat. Add the chicken and cook until golden-brown on both sides, about 3 minutes total. Remove the chicken from the pan and set aside on a plate.
- Reduce the heat to medium and add the remaining oil to the skillet. Add the red onion and chipotle pepper. Saute until the onion is translucent and very fragrant, about 5 minutes. Add the garlic and cook for 1 more minute. Season with the remaining salt and pepper.
- Pour in the chicken broth, scraping up any stuck-on brown bits from the bottom of the pan.
- Stir in about half of the tortilla chips and then nestle the chicken breasts (with their juices) into the broth. Reduce the heat to medium-low so the broth simmers gently and cook, flipping the chicken halfway through and adding more liquid if necessary, until it reaches an internal temperature of 160°F, about 8-10 minutes.
- Preheat the broiler to high.
- Transfer the chicken to a cutting board. Shred with two forks when it’s cool enough to handle. Return the shredded meat to the skillet. Add half of the tomatoes, half of the cheddar and Jack cheeses, half of the cilantro, and the remaining tortilla chips.
- Thoroughly combine until the chicken and cheeses are evenly distributed and the chips are moistened, adding a few additional tablespoons of chicken broth if needed.
- Top with the remaining cheese. Place the pan in the oven and broil until the cheese is melted and lightly golden-brown, about 2 minutes.
- Remove from the oven and set aside to rest for 5 minutes before serving. Divide among plates and garnish with the remaining tomatoes and cilantro, and the sour cream. Serve with hot sauce, jalapenos, and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Tex-Mex
Keywords: chicken, tortilla, casserole, Mexican, Tex-Mex