Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, December 1, 2009

Chicken Tortilla Casserole


I apologize for being away so long. Admittedly, after Thanksgiving I wasn't cooking anything worth blogging. I was cooking -- I had a houseful to cook for on Friday and Saturday, but nothing new. And I'm feeling sort of ho-hum about all things in the kitchen right now, but I guess that happens after a big feast.

I do have a recipe from before Thanksgiving to post, however. I saw this Mexican Chicken Casserole at Annie's Eats. My kids are all over anything Mexican, so I knew this would be a hit. The flavors and textures were very similar to Chilaquiles, which we all enjoy, but the recipe was so much easier since you start with chips instead of soft corn tortillas -- the frying part is already done. I made a few changes, to accommodate the pantry items and chicken I had on-hand, but it was pretty close to the original recipe. My version is below. Go to the link above for the original. This recipe would be good made with black beans, also -- either with or without the chicken. You could just keep these ingredients on-hand all the time for a quick, delicious supper.

Chicken Tortilla Casserole
serves 6

2 chicken breasts, cooked and shredded (I used bone-in breasts, baked in the oven, but you could poach also)
1 T. vegetable oil
1/4 c. minced red onion
2 cloves garlic, minced
1-2 T. minced chipotle peppers in adobo sauce
1¾ c. chicken broth
5 c. tortilla chips, broken into large pieces
1 can Rotel tomatoes and chilies, drained
4 oz. sharp cheddar cheese, shredded
2 T. chopped fresh cilantro (I would add this if I had it on-hand, but wouldn't buy it just for this dish)

Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add onion and garlic and saute until onion is tender -- do not brown. Add the chipotle,
¼ teaspoon of salt, and chicken broth and bring to a simmer.
Stir in half of the tortilla chips and the shredded chicken and simmer on low for about 5 minutes, until chips are softened. Add the tomatoes, 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 browning, about 2-3 minutes. Top with remaining cilantro and serve.

Source: Annie's Eats


1 comment:

Nic said...

I've been reading your blog for a while now, but I don't ever leave comments. However, I'm coming out of hiding to tell you we loved this dish! Hubs looked over the recipe & was a little leary of eating mushy chips, but after one bite he was sold! Even helped himself to seconds. :) Thanks!