Recipes and Cooking Tortilla-Chicken Skillet Casserole 4.8 (13) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 40 mins Bake Time: 15 mins Total Time: 55 mins Servings: 6 Jump to Nutrition Facts Ingredients 10 6 inch corn tortillas, cut into 1-inch-wide strips 1 tablespoon vegetable oil ⅓ cup chopped onion 2 cloves garlic, minced 1 teaspoon dried Mexican oregano or regular oregano, crushed 2 14.5 ounce cans diced tomatoes, undrained 1 - 2 canned chipotle chile peppers in adobo sauce, finely chopped,* plus 1 tsp. of the adobo sauce 1 14.5 ounce can reduced-sodium chicken broth 2 cup shredded cooked chicken ¼ teaspoon cracked black pepper 1 cup crumbled queso fresco, Cotija, or feta cheese (4 oz.) Fresh cilantro sprigs ¼ cup light sour cream 1 tablespoon fat-free milk 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. 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. Rate it Print Nutrition Facts (per serving) 286 Calories 12g Fat 24g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 286 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 57mg 19% Sodium 735mg 32% Total Carbohydrate 24g 9% Total Sugars 6g Protein 21g Vitamin C 21.9mg 110% Calcium 190mg 15% Iron 1mg 6% Potassium 534mg 11% Folate, total 9.7mcg Vitamin B-12 0.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.