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Recipe Summary

prep:
40 mins
bake:
15 mins at 350°
Servings:
6
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Ingredients

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Directions

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  • Preheat oven to 350°F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack.

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  • 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.

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  • 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.

*Tip

Chile peppers contain oils that can irritate your skin eyes. Wear plastic or rubber gloves when working with them.

Shortcut

Skip Step 1 and use crushed tortilla chips or broken tostada pieces instead.

Nutrition Facts

286 calories; total fat 12g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 57mg; sodium 735mg; potassium 534mg; carbohydrates 24g; fiber 5g; sugar 6g; protein 21g; trans fatty acidg; vitamin a 574IU; vitamin c 22mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 10mcg; vitamin b12 1mcg; calcium 190mg; iron 1mg.

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