Tortilla Casserole

1 1/2 lbs boneless, skinless chicken breasts
2 T. canola oil
1 med. onion, minced
6 med. garlic cloves, minced or pressed
1 minced chipotle chili in adobo sauce
3 cups low-sodium chicken broth
1 (10 oz.) can Ro-Tel tomatoes
4 oz. tortilla chips, broken into 1 inch pieces (5 cups)
4 oz. sharp cheddar cheese, shredded (1 cup)
1/4 cup fresh cilantro leaves
1 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.