Saturday, September 29, 2007

Of Course!

Tortilla Casserole

28oz diced tomatoes, drained
1 small onion, chopped coarse
2 garlic cloves, peeled
2 canned chipotle chiles
2 Tbsp vegetable oil
2 cups shredded rotisserie chicken (or whatever sort of leftover chicken you have on hand)
3/4 cup chicken broth
1/4 cup chopped fresh cilantro
salt and pepper to taste
15 (5-inch) corn tostadas or 8 cups sturdy tortilla chips, broken into 2" pieces
1 1/2 cups shredded Monterey Jack cheese (I just grate an 8oz block and use that - I think it's actually 2 cups)
sour cream for serving

1. Puree tomatoes, onion, garlic, and chiles in blender (I use my food processor) until smooth - about 1 minute.

2. Heat oil in medium saucepan over medium heat until shimmering. Add tomato sauce, bring to simmer, and cook until slightly thickened, 5-7 minutes (you have to stir this pretty constantly or the bubbles will pop all over your stove and wall). Add chicken, broth, and cilantro and season with salt and pepper to taste.

3. Place half of chips in greased 2qt casserole dish; top with half of sauce/chicken mixture and half of cheese. Repeat with second layer. Using fingers, expose several chips on top layer so they can crisp in oven. Bake at 425F until bubbly and cheese begins to brown, 12-15 minutes. Serve with sour cream.


Jamie said...


Kerrie said...

Ahhh, I am drooling - I wish my family would eat this!