Easy Tortilla Casserole

Name: Easy Tortilla Casserole
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 (28-ounce) can, diced tomatoes, drained; 1 , small onion, chopped coarse; 2 cloves, garlic, peeled; 2 , chipotle chiles (canned); 2 tablespoons, vegetable oil; 2 cups, shredded rotisserie chicken; 3/4 cup, low-sodium chicken broth; 1/4 cup, chopped fresh cilantro leaves; , Salt and pepper; 15 , (5-inch) corn tostadas or 8 cups corn tortilla chips, broken into 2-inch pieces; 1 1/2 cups, shredded Monterey Jack cheese; 1 cup, sour cream, for serving

18 comments

Appears in Cook's Country October/November 2005

Main Courses

Latin America & Caribbean

We spiced up a boring casserole with Mexican flavors and still kept it simple enough for any night of the week.

SERVES4

WHY THIS RECIPE WORKS

When developing this Easy Tortilla Casserole recipe, we wanted to simplify the classic recipe, turning the dish into a quick, weeknight meal. Pureeing raw tomato, onion, garlic, and smoky chipotles in the blender yields a quick and traditio...

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