Chicken Tortilla Casserole
posted in: Chicken, Main Dish, Tex-Mex        date: 11.04.13

Chicken Tortilla Casserole

I know I just posted a casserole, another Tex-Mex one, a couple weeks ago. Don’t be scared; I’m not changing to Casserole Like a Champion, but we have been eating a lot of casseroles around here lately. With our kitchen renovation still ongoing, simple meals are a necessity. If those meals can be made in one pan, even better.

This casserole is one of the best meals we’ve made recently. It has an interesting technique, which isn’t at all surprising considering it’s a Cook’s Illustrated recipe. Half the tortilla chips are mixed into the casserole at the beginning and help to thicken and flavor it. The remaining chips are mixed in at the end, just before broiling, and stay nice and crunchy. When Eric saw the ingredients, he couldn’t believe there wasn’t some type of seasoning listed. It’s true. All the spice comes from the chipotle peppers. This is one seriously good meal that you can have on the table in practically no time, and that’s definitely a win.

Chicken Tortilla Casserole

  • YIELD: 4 servings
Ingredients
  • 2 boneless, skinless chicken breasts, trimmed of excess fat

  • 2 tablespoons vegetable oil

  • 1 shallot, minced (about 3 tablespoons)

  • 2 garlic cloves, minced

  • 1-2 tablespoons minced chipotle peppers in adobo sauce

  • 1ΒΎ cups chicken broth

  • 5 cups tortilla chips, broken into large pieces

  • 1 tomato, cored, seeded and chopped

  • 4 ounces sharp cheddar, shredded (1 cup)

  • 2 tablespoons chopped fresh cilantro

Directions
  • 1

    Pat the chicken dry and season with salt and pepper. Heat 1 tablespoon of oil in a 10-inch, oven safe pan over medium-high heat. When the oil is hot, add the chicken and cook on both sides until golden brown, 5-7 minutes total. Transfer to a plate and set aside.

  • 2

    Add the remaining oil, shallot, garlic, chipotle pepper and ΒΌ teaspoon of salt. Cook until fragrant, about 30 seconds, then add the broth and scrape up any browned bits. Bring the mixture to a simmer.

  • 3

    Stir in half the tortilla chips, then nestle the chicken into the broth and reduce heat to medium-low. Cook for 10-15 minutes, or until the chicken is cooked through. Transfer the chicken to a cutting board and shred or chop into bite-size pieces.

  • 4

    Return the shredded chicken to the skillet, along with the tomato, Β½ cup of cheese and 1 tablespoon of cilantro. Stir in the remaining tortilla chips until they are incorporated and moistened.

  • 5

    Heat a broiler and place the broiler pan about 6 inches away from the heat. Sprinkle the remaining cheese on top of the casserole and broil until the cheese is melted and beginning to brown, 2-3 minutes. Top with remaining cilantro and allow to sit for 5 minutes before serving.

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COMMENTS: ( 16 )
  • I am definitely NOT above simple one-pan recipes!! They’re kind of the best. And I’m pretty sure you can’t go wrong with Tex-Mex flavors. This looks awesome!

  • I am definitely NOT above simple one-pan recipes!! They’re kind of the best. And I’m pretty sure you can’t go wrong with Tex-Mex flavors. This looks awesome!

  • I love casseroles – they’re perfect for wintertime! Keep ’em coming! πŸ™‚

  • I love casseroles – they’re perfect for wintertime! Keep ’em coming! πŸ™‚

  • Josie

    Yes! This is so simple, but so so good – definitely one of our all-time favorite dinners. I’ve used black beans and corn in it before too (both in addition to and in lieu of the chicken), and it’s great that way too!

  • Yes! This is so simple, but so so good – definitely one of our all-time favorite dinners. I’ve used black beans and corn in it before too (both in addition to and in lieu of the chicken), and it’s great that way too!

  • Tracey

    This is one of our favorites too. I always make more casseroles when the weather starts to get cooler, so keep ’em coming πŸ™‚

  • Tracey

    This is one of our favorites too. I always make more casseroles when the weather starts to get cooler, so keep ’em coming πŸ™‚

  • Stephanie @ Girl Versus Dough

    Casseroles are the best when the weather gets colder — and a Tex-Mex one? Even better.

  • Stephanie @ Girl Versus Dough

    Casseroles are the best when the weather gets colder — and a Tex-Mex one? Even better.

  • I made this for dinner tonight and we loved it! I used probably 1 1/2 tablespoons chipotle and it was a little too spicy for the kids, but hubby and I liked it as is. I also added some frozen corn. This one’s a keeper. πŸ™‚

    • Oooh, I love the idea of adding corn! Thanks for mentioning that. πŸ™‚

  • I made this for dinner tonight and we loved it! I used probably 1 1/2 tablespoons chipotle and it was a little too spicy for the kids, but hubby and I liked it as is. I also added some frozen corn. This one’s a keeper. πŸ™‚

    • Oooh, I love the idea of adding corn! Thanks for mentioning that. πŸ™‚

  • Made this tonight and YUM!!!! So good! Thank you!

    • Yay! Thanks for letting me know you enjoyed it!