Tortilla Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 lbs boneless, skinless chicken breasts2 T. canola oil1 med. onion, minced6 med. garlic cloves, minced or pressed1 minced chipotle chili in adobo sauce3 cups low-sodium chicken broth1 (10 oz.) can Ro-Tel tomatoes4 oz. tortilla chips, broken into 1 inch pieces (5 cups)4 oz. sharp cheddar cheese, shredded (1 cup)1/4 cup fresh cilantro leaves1 T. juice from 1 lime
1. Pat chicken dry and season with S & P. Heat 2 T. of oil in the skillet over medium-high heat until just smoking. Cook until browned on both sides, 6-8 minutes. Transfer the chicken to a plate.
2. Add the onion and 1/4 tsp. salt and cook until soft, 5-7 minutes. Stir in the garlic and chipotle and cook until fragrant., 30 seconds. Stir in the broth and tomatoes with their juice, scraping up any browned bits and bring to a simmer.
3. Stir in 5 cups of the tortilla chips. Nestle the browned chicken into the skillet, cover and cook over medium-low heat until the thickest part of the breast is 160 degrees, about 10 minutes. Transfer the chicken to a carving board. When cool enough to handle, shred into bite size pieces.
4. Return shredded chicken to the skillet and stir in 1 cup of cheese, cilantro and the lime juice. Serve with a little bit of crushed tortilla chips
Number of Servings: 4
Recipe submitted by SparkPeople user MIKIEFLAN.
2. Add the onion and 1/4 tsp. salt and cook until soft, 5-7 minutes. Stir in the garlic and chipotle and cook until fragrant., 30 seconds. Stir in the broth and tomatoes with their juice, scraping up any browned bits and bring to a simmer.
3. Stir in 5 cups of the tortilla chips. Nestle the browned chicken into the skillet, cover and cook over medium-low heat until the thickest part of the breast is 160 degrees, about 10 minutes. Transfer the chicken to a carving board. When cool enough to handle, shred into bite size pieces.
4. Return shredded chicken to the skillet and stir in 1 cup of cheese, cilantro and the lime juice. Serve with a little bit of crushed tortilla chips
Number of Servings: 4
Recipe submitted by SparkPeople user MIKIEFLAN.
Nutritional Info Amount Per Serving
- Calories: 391.2
- Total Fat: 24.4 g
- Cholesterol: 45.2 mg
- Sodium: 864.6 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.2 g
- Protein: 18.3 g
Member Reviews