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Saturday, April 2, 2011

Chicken Tortilla Chip Casserole

Chicken Tortilla Chip Casserole

Chicken Tortilla Casserole

Crunchy, crispy corn tortillas are layered in a casserole with shredded chicken, red onion, cheese and a creamy green chile sauce then baked until hot and bubbly. Kind of like baked nachos, in the same deliciously satisfying kind of way.

I love how the tortillas are part crunchy, part soft, along with the the little zing from the green chiles mingled with the smokiness of the spices. It's a snack, a dinner, a brunch, appetizer... it can be anything, anytime!

Casseroles are notoriously versatile and this one is no different. Black beans, corn, salsa, tomatoes, olives; whatever your little heart desires can be layered in here. As for me, I like it as is, with a dollop of sour cream and a sprinkling of green onions over top.

Chicken Tortilla Casserole

 Chicken Tortilla Casserole
(by Reeni)

3 skinless, boneless chicken breasts,
2 cans (14 ounce) low-sodium chicken broth
1 + 1/2 cups sour cream, plus more for serving
2 cans (4 ounce) green chiles
1 + 1/2 teaspoon chile powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
sea or kosher salt and fresh black pepper
about 6 ounces tortilla chips
1 small red onion, diced
12 ounces extra sharp white cheddar cheese, shredded
green onion, for serving

1. In a large saucepan simmer 1 can chicken broth and 1 can water together. Add chicken breasts and gently simmer until internal temperature reaches 165 - 174 degree F. about 20 minutes depending on their size. Remove to a large platter, when cool enough to handle pull the chicken apart into shreds.

2. In a medium bowl whisk together 1 can chicken broth, sour cream, green chiles with their juices, chile powder, oregano, and paprika until well combined. Season well with salt and pepper. Preheat oven to 400 degrees F.

3. Grease a deep-sided 8x8 inch casserole pan or a 9x13 inch. Line the bottom of the pan with a double layer of tortilla chips. Cover evenly with half of the chicken, sprinkle half the onions over top and ladle half of the sauce over all of it. Sprinkle with half the cheese. Repeat process beginning with another layer of tortillas, then chicken, onion, sauce and cheese.

4. Bake for 25 minutes. Serve immediately with sour cream and chopped green onion.