Enjoy it. I sure did.
Tortilla Casserole (thank you CI!!!)
|1||tablespoon vegetable oil|
|1||onion , minced|
|3||cloves garlic , minced|
|1||cup low-sodium chicken broth|
|1||(15.5-ounce) can pinto beans , rinsed|
|1 can (14 1/2 ounces) diced tomatoes , drained|
|1||tablespoon minced canned chipotle chiles in adobo|
|2||cups shredded cooked chicken (I used leftover rotisserie chicken)|
|1/4||cup minced fresh cilantro leaves|
|5||cups tortilla chips (3 ounces)|
|2||cups shredded Mexican-style cheese (see note)|
- 1. Heat oven, sauté aromatics, and make sauce: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth and bring to simmer.
- 2. Add vegetables, chicken, and herbs: Stir beans, tomatoes, and chipotle into sauce and simmer until heated through, about 2 minutes. Stir in chicken, 3 tablespoons cilantro, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- 3. Assemble Casserole: 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 over top.
- 4. Bake: Bake until cheese is golden brown and casserole is bubbling, abut 10 minutes. Sprinkle with remaining cilantro before serving.