Source: Midwest Living


Recipe Summary

40 mins
15 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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


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

Nutrition Facts

286 calories; fat 12g; cholesterol 57mg; saturated fat 4g; carbohydrates 24g; mono fat 3g; poly fat 3g; insoluble fiber 5g; sugars 6g; protein 21g; vitamin a 573.7IU; vitamin c 21.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.8mg; vitamin b6 0.3mg; folate 9.7mcg; vitamin b12 0.6mcg; sodium 735mg; potassium 534mg; calcium 190mg; iron 1mg.