Monday, February 22, 2010

Chicken Tortilla Casserole


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chicken tortilla casserole

Casseroles aren’t normally thought of as healthy, usually due to condensed soup, which this version doesn’t have. I know the picture doesn’t make it look appetizing, but this is so freaking good. It was also quick and easy, which is a plus for me.

Next time I think I may add some cumin to season the chicken. The recipe says it feeds two, but we only ate half of it. I think it could serve 3-4 depending on the portion size. I’m definitely going to be making this again, hopefully, next time I’ll get a better picture.




Chicken Tortilla Casserole
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Serves 3-4

2 boneless, skinless chicken breasts
Salt and pepper, to taste
Ancho chili powder, to taste
2 Tbsp oil (I used grapeseed oil for the chicken, olive oil for the shallot)
1 shallot, minced
2-3 cloves garlic, minced or pressed
1 chipotle chile in adobo sauce, minced
5 oz corn tortilla chips, broken up into 1” pieces (~5 cups)
1 can diced tomatoes with zesty green chiles (drained with liquid reserved)
4 oz shredded cheese (~1 c) (I used cheddar, but a mexican blend would be great)
2 Tbsp chopped fresh cilantro or parsley (I used dried parsley)
Sour cream for serving (opt) (I used greek yogurt)

Preheat oven to 350F.

Drain the tomatoes into a measuring cup, (I placed a sieve over a measuring cup and poured the tomatoes in to sit and drain while I cooked the chicken). After drained, add enough water or chicken broth to bring the liquid level up to 1¾ c.

Heat a skillet over med-high heat. Season the chicken with salt, pepper, and ancho chili powder. Add about a Tbsp oil and cook chicken until lightly browned on each side, about 5 min. Transfer to plate, set aside.

Add the other Tbsp oil to the skillet and sauté the shallot, garlic, and chipotle chile over medium heat until fragrant, about 30 sec. Stir in the reserved tomato juice/water, scraping up any browned bits, and bring liquid to a boil.

Stir in half the tortilla chips. If your skillet is oven-proof, add the chicken to the skillet cover and put in oven. Otherwise, add chicken to an 8x8 glass or ceramic baking dish and pour liquid over, cover and put in oven. Bake until chicken is thoroughly cooked, about 20 minutes. Once chicken is done, remove the breasts to a cutting board to rest for a few minutes. Put oven on broil.

Once cooled enough to handle, shred the chicken, using 2 forks, into bite sized pieces. Return chicken, along with the tomatoes, ½ the cheese, and 1 Tbsp cilantro back to the baking dish. Stir in the remaining tortilla chips until moistened.

Top with remaining cheese, and broil, uncovered until golden, about 2-3 minutes. Remove and allow to cool for about 5 min, then top with remaining cilantro. Serve with a dollop of sour cream, if desired.


Source: adapted from America’s Test Kitchen Cooking for Two 2009

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