Chicken Tortilla Casserole



Casseroles aren't my usual go-to. While I have a select few I genuinely enjoy, I've never been a huge fan overall. I realize that for a busy mom like me, they should be a weekly staple, but I have to be honest: I'm just not keen on "cream of whatever" soups. I'll use them occasionally, but I try to minimize processed foods whenever possible. I'm no saint, but I do make a conscious effort!


I recently stumbled upon this delicious casserole recipe on Pink Parsley's blog while searching for a chicken tortilla soup recipe I made a few weeks ago. I knew I had to try it, and I'm so glad I did! I kept the ingredients the same but tweaked the prep to fit my busy schedule. I hope you give it a try soon!

Ingredients

2 Bone-in chicken breast, cooked, cooled and shredded
1 shallot, chopped
1/4 cup red onion, chopped
2 cloves of garlic, chopped
1 to 2 chipotle in adobo, chopped
1 medium tomato, diced
5 cups crushed tortilla chips
2/3 to 1 cup chicken broth
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
1 tbsp. Extra Virgin Olive Oil 
1 tsp. chopped cilantro, optional

Directions

Preheat oven to 375 degrees.
In a small sauté pan over medium heat. Add the olive oil, onions, shallot and garlic.  Sautee until fragrant about 4-5 minutes.  Set aside.

In a medium sized casserole dish cover the bottom with 1/2 the tortilla chips.  Add the chicken, onions and garlic, chipotle in adobo, tomatoes, cilantro and 1/2 of each cheese.  Mix until combined  Add the chicken broth until it comes halfway up the casserole dish. Top the casserole with the remaining tortilla chips.  Sprinkle the top with the remaining cheese.  Bake for 25 minutes.  Serve immediately.  Refrigerate leftovers for up to 3 days  Freeze the leftover for up to 2 months.


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