Chicken Tortilla Casserole
1 package boneless, skinless chicken breasts — I use Smart Chicken (3 in a pack)
1 tbsp. olive oil
salt and fresh ground black pepper
1 shallot, minced — approx. 3 tbsp.
2 garlic cloves, minced
1–2 tbsp. minced chipotle peppers in adobo sauce
1 ¾ cup low-sodium chicken broth
5 cups tortilla chips, broken into pieces
2 tomatoes, cored, seeded and chopped
1 cup sharp cheddar, shredded
2 tbsp. fresh cilantro, chopped
Preheat oven to 350 degrees. Line baking sheet with aluminum foil and spray lightly with cooking spray. Butterfly chicken breasts to reduce oven cooking time. Season with salt and black pepper on both sides and a dash of olive oil. Cook in oven until no longer pink/juices run clear, approx 15-20 min. (Sorry, I didn't pay close attention to cooking time). I tend to check often since chicken varies depending on thickness of breasts. When chicken is finished, remove from oven and change oven setting to broil. Place rack about 6 inches from top.
Heat oil in an oven-safe skillet over medium heat. Add shallot, garlic, chipotle and ¼ tsp. of salt. Cook until fragrant, about 30 seconds. Add broth, stir well and bring to a simmer.
Stir in half the tortilla chips. SImmer for about 5 minutes. Transfer chicken to a cutting board and shred into pieces. Add chicken into skillet with the tomatoes, ½ cup cheese and 1 tbsp. cilantro. Stir in the other half of tortilla chips until incorporated and moistened.
Sprinkle the remaining cheese on top and broil until the cheese is melted and browning; 2-3 minutes. Top with remaining cilantro and serve.
Source: Adapted from: Pink Parsley