Chicken Tortilla Casserole Recipe

Name: Chicken Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts, butterflied into halves (4 halves total); 2 tbsp. vegetable oil, divided; 1 shallot, minced; 2 cloves garlic, minced; 1-2 tbsp. minced chipotle peppers in adobo sauce; 13/4 cups chicken broth; 5 cups tortilla chips, broken into large pieces; 2 tomatoes, seeded and diced; 4 oz. sharp cheddar cheese, shredded; 2 tbsp. chopped fresh cilantro

Servings: persons

2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. vegetable oil, divided
1 shallot, minced
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce
13/4 cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
4 oz. sharp cheddar cheese, shredded
2 tbsp. chopped fresh cilantro

1
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.
2
Add the remaining oil, shallot, garlic, chipotle, and 1/4 teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.
3
Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160u00b0 F on an instant-read thermometer), about 10 minutes. Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.
4
Return the shredded chicken to the skillet with the tomatoes, 1/2 cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.
5
Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 boneless, skinless chicken breasts, butterflied into halves (4 halves total), 2 tbsp. vegetable oil, divided, 1 shallot, minced, 2 cloves garlic, minced, and more.

Yes, Chicken Tortilla Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tortilla Casserole

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