MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tortilla-Chicken Skillet Casserole
Categories: Breads, Poultry, Herbs, Chilies, Dairy
Yield: 6 Servings

10 (6") corn tortillas; in 1"
- strips
1 tb Oil
1/3 c Chopped onion
2 cl Garlic; minced
1 ts Dried Mexican or regular
- oregano; crushed
29 oz (2 cans) diced tomatoes;
- undrained
2 Canned chipotles in adobo;
- fine chopped
+=PLUS=+
1 ts Adobo sauce
14 1/2 oz Can chicken broth
2 c Shredded cooked chicken
1/4 ts Cracked black pepper
1 c Crumbled queso fresco,
- Cotija, or feta cheese
Fresh cilantro sprigs
1/4 c Sour cream
1 tb Milk

Set oven to 350ºF/175ºC.

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.

Makes: 6 servings

Better Homes & Gardens | September 2017

MM Format by Dave Drum - 21 September 2017

Uncle Dirty Dave's Archives

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... Stock is everything in cooking, at least in French cooking. -Escoffier
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