Wednesday, September 1, 2010

Tasty Tuesday – Tortilla Casserole

Tasty Tuesday
Welcome to another week of Tasty Tuesday here at The Young'ns!
Please link up your recipe at the bottom of the page. You can post a link to a recipe on your blog or anywhere else. In the title of your link, please leave your name too (especially if it's not a blog post) so I know who it came from :)
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Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)
Got this tasty and easy recipe from my mom, don’t know where she got it. It’s extremely delicious, and pretty easy too. Best part is that it doesn’t use any canned mixes and has no white flour or sugar (a fact my hubby loves).
{Ingredients}
  • 2 Boneless Skinless Chicken Breasts
  • 1 pinch Black Pepper, to taste
  • 1 pinch Salt
  • 2 tbsp Olive Oil
  • 1 Shallot, minced
  • 3 cloves Garlic, minced
  • 2 tsp Canned Chipotle Peppers in Adobo Sauce substituted canned chilis this time, and it was good too. Will be using the Chipotles next time.
  • 5 ounces Tortilla Chips, broken into 1 inch pieces – about 5 cups
  • 1 3/4 cups Chicken Broth
  • 4 ounces Sharp Cheddar, shredded
  • 1 Tomato, cored and chopped
  • 2 tbsp Fresh Cilantro, chopped
{Directions}
  • Pat chicken dry. Slice into strips or leave whole.
  • Heat oil over medium heat. Add Shallot, Garlic, and Chipotles. Cook for 3-5 minutes until Shallot is mostly done.
  • Stir in half the Tortilla Chips, Chicken Broth, Salt, and Pepper. Nestle the chicken into the chips. Cover and cook over medium until the thickest part of the breast registers 160-165 degrees – about 10 minutes. Transfer the chicken to a carving board. When chicken is cool enough to handle, shred into bite sized pieces.
  • Return the chicken to the pot along with the tomato, 1/2 cup of the cheese, and 1 tbsp cilantro. Stir in the remaining tortilla chips until moistened.
  • Sprinkle the remaining cheddar over the top and broil until golden brown (or just keep on medium until cheese is melty), 2-3 minutes. Using potholders, remove the skillet from the oven. Let the casserole cool for 5 minutes, sprinkle with cilantro and serve.
My dear husband thought he wasn’t going to like this, and then wanted to know if I could make it again today :)
~S

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