Shelly's Recipe

EASY TORTILLA CASSEROLE

Category: Chicken

1 (28 oz) can diced tomatoes, drained
1 small onion, chopped coarse
2 garlic cloves, peeled
2 canned chipotle chilies
2 tbsp oil
2 cups shredded rotisserie chicken
3/4 cup chicken broth
1/4 cup chopped cilantro
Salt and pepper
15 (5 inch) corn tostadas or 8 cups corn tortilla chips, broken into 2 inch pieces
11/2 cups shredded Monterey jack cheese
1 cup sour cream

Preheat oven to 425. Grease 2-quart casserole dish. Puree tomatoes, onion, garlic, and chilies in blender until smooth, about 1 minute. Heat oil in saucepan over medium heat until shimmering.

Add tomato sauce, bring to simmer, and cook until slightly thickened, 5-7 minutes. Add chicken, broth, and cilantro and season with salt and pepper to taste. Place half of chips in prepared dish, top with half of sauce and chicken mixture and half of cheese. Repeat with second layer.

Using fingers expose several chips on top layer so they can crisp in oven. Bake until bubbly and cheese begins to brow, 12-15 minutes. Serves with sour cream. Serves 4