Wednesday, August 21, 2019

Skillet Tortilla-Rotisserie Chicken Casserole

With 14 ingredients this Skillet Tortilla-Rotisserie Chicken Casserole is still pretty easy to make. You’ll love the flavors in this recipe...chipotle peppers, onions, garlic and spices. Serves 6 Total Time: 55 minutes.


10 6 inch corn tortillas, cut into 1-inch-wide strips
1 tablespoon vegetable oil
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried Mexican oregano or regular oregano, crushed 
2 14.5 ounces cans diced tomatoes, undrained or 2 14.5 cans of fire-roasted diced tomatoes
1 – 2 canned chipotle chile peppers in adobo sauce, finely chopped,* plus 1 tsp. of the adobo sauce
1 14.5 ounce can reduced-sodium chicken broth
2 cups shredded cooked rotisserie chicken
1/4 teaspoon cracked black pepper
1 cup crumbled feta cheese (4 oz.)
Fresh cilantro sprigs
1/4 cup light sour cream
1 tablespoon fat-free milk


Preheat oven to 350°F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack. Meanwhile, in an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is tender, stirring occasionally. Add tomatoes and chipotle chile pepper(s) plus the 1 teaspoon adobo sauce. Bring to boiling; cook 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, 5 minutes. Stir in cooked chicken and black pepper; heat.

Set aside a few of the baked tortilla strips. Gradually stir the remaining tortilla strips into the chicken mixture; heat. Remove from heat; sprinkle with cheese. Top with cilantro sprigs and the reserved tortilla strips. In a bowl combine sour cream and milk; serve with the casserole. Easy Peasy! 

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