Last night we were busy looking at computers for Patrick so we ate dinner at Big Bowl in the mall. That made tonight was our first official meal post Chipotle Challenge. In order to wean Patrick off Chipotle we had a Mexican casserole. It was really good and it will definitely be making it into our regular meal schedule.
Chicken Tortilla Casserole
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. vegetable oil, divided
1 shallot, minced
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce
1¾ cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
1 small can sliced black olives
1 cup sharp cheddar cheese, shredded
2 green onions, thinly sliced
2 tbsp. chopped fresh cilantro
black beans, corn or diced jalepenos
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.
Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.
Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes. Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.
Return the shredded chicken to the skillet with the tomatoes, olives, ½ cup of the shredded cheddar cheese, 1 tablespoon of the cilantro and the white portion of the green onions. Stir in the other half of the tortilla chips until they are incorporated and moistened.
Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and green onion tops and serve, allowing the casserole to cool 5 minutes before serving.
Source: Annie's Eats