Ingredients
-
10
-
2
-
1
-
2 - 3
-
1
-
1
-
2
-
1 1/2
-
1/2
-
1/4
-
1
-
-
-
-
Directions
Chipotle Tortilla Casserole, This is a recipe attributed to Rick Bayless, found inside the Tabasco sauce box It’s easy, fast & tasty – just right for a quick dinner on a busy day Be sure to use thick tortilla chips unless you want them melted in the bottom of the dish; trust me, I tried it with regular chips! Another option would be – recipe #4378 Note- Cook time does not include precooking the chicken used leftover deli rotisserie chicken , This was very tasty DH & I love the Tabasco chipolte flavor Thanks for posting , Absolutely yummy! I made this with the homemade tortilla chips referened in the column They were great, as they baked up nice and chewy in the casserole Since I can’t eat tomato seeds, used three cans of tomato sauce and 1/2 cup of stock Next time, I will use 2 cans of tomato sauce and one cup of sauce This dish was SO good NOTE: This does not freeze and reheat well It became kind of mushy However, leftovers reheated before freezing were fine
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Arrange Chips in Bottom of 13 X 9 Inch Baking Dish. Evenly Spread Shredded Chicken on Top. |
|
3
Done
|
in a Food Processor or Blender, Puree Tomatoes Then Add the Tabasco Sauce. |
|
4
Done
|
Heat Oil in a Large Pan, Add Onion & Saute Until Golden, About 7 Minutes. Add the Garlic & Cook 1 Minute More. Stir in the Broth, Tomatoes & Salt. Heat to a Boil Then Stir in Cilantro. |
|
5
Done
|
Pour Hot Sauce Over Chicken & Chips, Coating Evenly. |
|
6
Done
|
Sprinkle With Cheese & Bake For 15 Minutes or Till Browned on Top & Bubbly. |
