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 - Homemade Tortilla Chips . Note- Cook time does not include precooking the chicken. I used leftover deli rotisserie chicken.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Arrange chips in bottom of 13 X 9 inch baking dish. Evenly spread shredded chicken on top.
  3. In a food processor or blender, puree tomatoes then add the Tabasco sauce.
  4. 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. Pour hot sauce over chicken & chips, coating evenly.
  6. Sprinkle with cheese & bake for 15 minutes or till browned on top & bubbly.

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