Tortilla-Chicken Skillet Casserole

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5.0 by 7 people

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  • Makes: 6 servings
  • Serving Size: casserole each
  • Prep: 40 mins
  • Bake: 15 mins 350°F

Tortilla-Chicken Skillet Casserole

Directions

  1. Preheat oven to 350 degrees F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack.
  2. 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.
  3. 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.

From the Test Kitchen

*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.

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Nutrition Facts (Tortilla-Chicken Skillet Casserole)

  • Per serving:
  • 286 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 57 mg chol. ,
  • 735 mg sodium ,
  • 24 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 21 g pro.
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Reviews (1)

7 Ratings
7 Days Ago
5.0
5 stars, delicious & easy! Rather than cutting & baking tortilla strips, just use chips or broken tostada shells. Use 2 tsp chicken stock base or bouillon instead of broth for nicer thickness. The cheese gives it a different & yummy flavor. We serve on top of nacho chips rather than mixing all in.

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