Tortilla Casserole

1 Tb vegetable oil

1 onion, minced

3 cloves garlic, minced

1cup low sodium chicken broth

1 (15.5 oz) can pinto beans, drained and rinsed

1 (14 oz) can diced tomatoes, drained

1 Tb minced canned chipotle chiles in adobo

2 cups shredded cooked chicken

1/4 cup minced fresh cilantro (or parsley if you are not a cilantro fan)

5 cups tortilla chips (3 oz), broken into pieces, not crushed

2 cups shredded mexican style-cheese


Heat oven to 450 degrees F. Heat oil in sautee pan over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken brother and bring to simmer. 


Stir in beans, tomatoes, and chipotle into sauce and simmer until heated through, about 2 minutes. Stir in chicken, 3 Tb cilantro, 3/4tsp salt and 1/4 tsp pepper.


Spread 1 cup tortilla chips over bottom of 8 inch baking dish and top with 1 cup chicken mixture. Spread 2 more cups tortilla chips into dish and sprinkle with 1 cup cheese. Spread remaining chicken mixture into dish and top with remaining tortilla chips. Sprinkle remaining 1 cup cheese on top. 


Bake until cheese is golden brown and casserole is bubbling, about 10 minutes. Sprinkle with remaining cilantro before serving.

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