This casserole looks like a hot mess, but really, it’s a baking dish of deliciousness! Shredded chicken sautéed with tomatoes, jalapeño and chipotle peppers then layered with corn tortilla chips and cheese. It’s a great way to use up the leftover roast chicken I had in the fridge, and with the exception of the onion, red pepper, and fresh tomato – all of the other ingredients are canned items you can store in the pantry. Perfect dish for a cold winter’s night!
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red pepper, diced
- 1 – 2 tablespoons diced canned jalapeño peppers
- 2 chipotle peppers in adobo sauce (can), chopped
- 1 – 10 oz. can diced tomatoes with green chilies, undrained
- 2 tomatoes, 1 chopped, 1 sliced, divided
- 2 1/2 to 3 cups cooked chicken, shredded
- 3/4 cup chicken broth
- 1/2 can cream of mushroom soup
- 2 cups shredded cheddar
- corn tortilla chips
- In a large skillet over medium heat, warm the olive oil: add the red pepper, jalapeño peppers, chipotle peppers, tomatoes with green chilies, and diced fresh tomato. Cook until onions become translucent, then add chicken, broth, and mushroom soup. Bring to a simmer for 10 minutes.
- Preheat oven to 375º. In an 8″ x 8″ baking dish, place a layer of broken tortilla chips, top with a layer of the chicken mixture, sprinkle with cheese. Repeat 2 more times. Top with sliced tomatoes.
- Bake uncovered for 30 minutes. Serves four.
Nice!!!