Are you like me in that you have a slight chip obsession? Yeah, that is my life. There are certain chips that I can’t even keep in the house because I know I will eat them all in one sitting. Why can’t I be addicted to something that is actually good for me? So when I saw this casserole, which has been on my to-make list for forever, I figured it was fate. And now I can say that this is definitely one of our new favorite dinners that will work its way into the rotation quite often. I am so glad that I finally got around to making it.
Hmm, what do you ask constitutes a dish to rise to that status? Well, let me tell you. Mexican-check. Easy- check. Comes together in under 30 minutes- check. Very little dishes (one skillet to be exact)-check. Contains one of my very favorite foods-check. So there you have it. Casseroles aren’t typically on my radar because they have a bad reputation for having a lot of crap in them. I can guarantee that this is full of simple and delicious ingredients. The only substitution I made was to swap out the chipotle chiles for a jalapeno since I forgot to take them out of the freezer, feel free to use either. I think that this would also be wonderful with the addition of black beans or corn. I listed the yield as 4 since Blair and I both enjoyed this as dinner one night and lunch the next, that was even after us going back for seconds for dinner. With the school year back in full swing for all of us, this is a great option for any busy bee out there.
Chicken Tortilla Casserole
Ingredients:
- 2 boneless, skinless chicken breasts, trimmed
- 2 Tablespoons vegetable oil, divided
- 3 tablespoons red onion
- 2 garlic cloves, minced
- 1 jalapeno, minced
- 1 3/4 -2 cups chicken broth
- 5 cups tortilla chips, broken into pieces (I used almost an entire 13 oz. bag)
- 2 tomatoes, cored, seeded, and chopped
- 1 cup shredded sharp cheddar or Pepperjack cheese
- 2 Tablespoons chopped fresh cilantro
Directions:
Pat the chicken dry and season both sides with salt and pepper. Heat 1 Tablespoon of oil in a 10-inch oven-safe skillet over medium-high heat until hot. Add the chicken and cook on both sides until golden-brown, 5-7 minutes total depending on the thickness of your chicken. Transfer to a plate and set aside. Add the remaining oil, red onion, garlic, jalapeno, and 1/4 teaspoon of salt, and cook until fragrant, about 30 seconds. Add the broth to the mixture and scrape up any browned bits, bring to a simmer. Stir in half (2 1/2 cups) of the tortilla chips until coated. Nestle the chicken into the broth and cook covered over medium heat until cooked through (reading 160 on a thermometer), about 10-15 minutes. Transfer to a cutting board, and when cool enough to handle, shred or chop into bite-sized pieces.
While the chicken cooks, preheat the broiler and adjust your oven rack if needed. Return the chicken to the skillet with the tomato, 1/2 cup cheese, and half of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened. At this point, if your skillet is not oven-safe past 450 degrees, like mine, transfer to a lightly greased 9-inch baking dish. Sprinkle the remaining cheese on top and broil until the cheese is melted and browned, 2-3 minutes. Allow to cool about 5 minutes, then top with remaining cilantro and serve. We also topped ours with sliced avocado, sour cream, and salsa.
Source: Pink Parsley, who adapted from Cook’s Illustrated, Cooking for Two
