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Tortilla Casserole
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2 | Chicken Breasts |
Salt | |
Pepper | |
2 tbsp | Vegetable Oil |
1 | Shallot, minced |
2 | Garlic Cloves, minced |
1-2 tsp | Chipotle Chile in Adobo Sauce |
1-3/4 Chicken Broth | |
5 oz | Tortilla Chips, broken into 1-inch pieces |
1 | Tomato, cored, seeded, and chopped |
4 oz | Cheddar Cheese, shredded, (1 cup) |
2 tbsp | Cilantro, chopped fresh |
Adjust an oven rack to be about 6 inches from the broiler element and heat the broiler. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp of the oil in a 10" oven safe skillet over medium-high heat until just smoking. Add the chicken and cook until lightly browned on both sides, about 5 minutes. Transfer to a plate and set aside.
Add the remaining 1 tbsp oil, shallot, garlic, chipotle and 1/4 tsp salt to the skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits.
Stir in half of the tortilla chips. Nestle the chicken into the broth and chips, cover and cook over medium-low heat until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes. Transfer the chicken to a carving board. When the chicken is cool enough to handle, shred it into bite-sized pieces by holding one fork in each hand, with the tines facing down, insert the tines into the chicken and gently pull the forks away from each other, breaking the meat apart and into long, thin strands.
Sprinkle the remaining 1/2 cup cheese over the top and broil until golden, 5-10 minutes. Using potholders, remove the skillet from the oven. Let the casserole cool for 5 minutes, then sprinkle with the remaining 1 tbsp cilantro and serve.
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