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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 tablespoon vegetable oil |
1 onion, minced |
3 garlic cloves, minced |
1 cup chicken broth |
1 (15 1/2 ounce) can pinto beans, rinsed |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 tablespoon minced canned chipotle chile in adobo |
2 cups shredded cooked chicken |
1/4 cup minced fresh cilantro leaves |
5 cups tortilla chips (3 ounces) |
2 cups shredded mexican blend cheese |
Directions:
1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook about 30 seconds. Add chicken broth and bring to simmer.
2. Add vegetables, chicken, and herbs: Stir beans, tomatoes, and chipotle into sauce and simmer about 2 minutes. Stir in chicken, 3 tablespoons cilantro, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Assemble Casserole: Spread 1 cup tortilla chips over bottom of 8-inch baking dish and top with 1 cup chicken mixture. Spread 2 more cups tortilla chips into dish and sprinkle with 1 cup cheese. Spread remaining chicken mixture into dish and top with remaining tortilla chips. Sprinkle remaining 1 cup cheese over top.
4. Bake: Bake until cheese is golden brown and casserole is bubbling, abut 10 minutes. Sprinkle with remaining cilantro before serving.
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