Description
A delicious and hearty chicken tortilla casserole that combines shredded chicken, cheese, and tortilla chips for a perfect meal.
Ingredients
Scale
- 1 can (28 oz) diced tomatoes, drained
- 1 small onion, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons olive or another vegetable oil
- 2 cups rotisserie chicken, shredded
- 3/4 cup chicken broth
- 1/4 cup cilantro leaves, fresh, chopped
- 8 cups corn/tortilla chips
- 1 1/2 cups shredded cheese (Mexican blend or your favorite variety)
- 1 cup sour cream (for serving)
- salt
- pepper
Instructions
- Pull out and measure all of the ingredients.
- Preheat oven to 425 degrees. Line a casserole dish with cooking spray and set aside.
- In a medium saucepan, over medium heat, add oil and wait until it shimmers or a drop of water flicked in it dances. Add tomatoes, onions and garlic.
- Add chicken, broth and cilantro. Stir until mixture is well-blended. Simmer between 7 to 10 minutes.
- Season with salt and pepper to taste.
- Sprinkle approximately half of the corn chips across the bottom of casserole dish.
- Next, add half of the chicken mixture on top of the chips.
- Then, half of the cheese.
- Repeat with the remaining chips, chicken mixture, and then cheese.
- Bake until hot and cheese is melted and starting to brown; about 15 minutes.
- Feel free to broil for a moment or two to brown the cheese as much as you like!
- Allow chicken to rest for at least 5 minutes; if not 10.
- Serve with sour cream, if desired. Enjoy every bite!
Notes
- Feel free to add additional toppings, such as avocado or jalapenos.
- Use leftover chicken or rotisserie chicken for a quick meal.
- This dish can be made ahead of time and baked right before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg