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Ingredients

Directions

  • 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.

  • 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; 12 g total fat; 57 mg cholesterol; 735 mg sodium. 24 g carbohydrates; 21 g protein;

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