Tortilla Casserole Recipe

Name: Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz (about 10 cups) THICK style tortilla chips; 1 can (28 oz) whole tomatoes drained; 2 canned chipolte chiles en adobo (or more if you like spicy); 1 1/2 Tbs olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 1/2 cups chicken broth; salt; 1/3 cup sour cream (thinned with a little water); 1 1/2 cups shredded chicken (best from a rotisserie chicken); 1/4 cup shredded cheese; 1/2 cup chopped cilantro; 1/4 cup chopped onions

Servings: persons

8 oz (about 10 cups) THICK style tortilla chips
1 can (28 oz) whole tomatoes drained
2 canned chipolte chiles en adobo (or more if you like spicy)
1 1/2 Tbs olive oil
1 large onion, chopped
3 garlic cloves, minced
2 1/2 cups chicken broth
salt
1/3 cup sour cream (thinned with a little water)
1 1/2 cups shredded chicken (best from a rotisserie chicken)
1/4 cup shredded cheese
1/2 cup chopped cilantro
1/4 cup chopped onions

1
1. Sauce: Puree the tomatoes and chipoltes in a blender or a food processor.
2
2. Heat olive oil in a large dutch oven or stock pot over medium heat. Add onion and saute until golden, approximately 7 minutes. Add garlic and saute for another 1 minute. Raise heat to medium high and add tomato sauce. Cook for 5 minutes, stirring constantly. Mixture should thicken somewhat. Stir in chicken broth. Add a pinch of salt.
3
3 Bring sauce to a boil. Pour in the chips and stir to coat with sauce. Return to a boil. Cover and turn off heat. Let stand for 5 minutes, no longer, for chips to absorb the sauce.
4
4. Uncover the pot. The casserole should be a little chewy, but not mushy. Stir in cilantro and thinned sour cream.
5
To serve: Spoon casserole into individual bowls. Top with chicken, cheese, chopped onion and guacamole. Don't forget the homemade margaritas.
6
Also good with a poached egg on top for a mexican brunch dish.

947

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 13 ingredients. The key ingredients include: 8 oz (about 10 cups) THICK style tortilla chips, 1 can (28 oz) whole tomatoes drained, 2 canned chipolte chiles en adobo (or more if you like spicy), 1 1/2 Tbs olive oil, and more.

Yes, Tortilla Casserole falls under the Soups & Stews 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.

Tortilla Casserole

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