I don’t make many casseroles. I have a few that I really like, and that’s about it. I have just never been a huge fan. I know, I know for a busy mom, like me, I should be making one at least once a week. I have to be honest I am just not a fan of cream of whatever soup. Yes, I have and will use them on occasion but I just don’t like to use them very often. I try really hard to eliminate as many processed food as I possibly can I am no saint but I can say I do make a very conscience effort! I stumbled upon this recipe on Pink Parsley’s blog while looking for the chicken tortilla soup recipe I made a few weeks ago and I knew I had to try it! I am so glad I did because it is delicious! I used the same ingredients but I changed up the prep a little to suite my busy day! I hope you try this recipe soon!
2 Bone-in chicken breast, cooked, cooled and shredded
1 shallot, chopped
1/4 cup red onion, chopped
2 cloves of garlic, chopped
1 to 2 chipotle in adobo, chopped
1 medium tomato, diced
5 cups crushed tortilla chips
2/3 to 1 cup chicken broth
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
1 tbsp. Extra Virgin Olive Oil
1 tsp. chopped cilantro, optional
Preheat oven to 375 degrees.
In a small sautee pan over medium heat. Add the olive oil, onions, shallot and garlic. Sautee until fragrant about 4-5 minutes. Set aside.
In a medium sized casserole dish cover the bottom with 1/2 the tortilla chips. Add the chicken, onions and garlic, chipotle in adobo, tomatoes, cilantro and 1/2 of each cheese. Mix until combined Add the chicken broth until it comes halfway up the casserole dish. Top the casserole with the remaining tortilla chips. Sprinkle the top with the remaining cheese. Bake for 25 minutes. Serve immediately. Refrigerate leftovers for up to 3 days Freeze the leftover for up to 2 months.