Starters, Snacks, Light Meals

Chipotle-Baked Tortilla Casserole (Chilaquiles Horneados al Chipotle) | Print |
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Serves 6

  • 10 ounces Frontera Thick and Crunchy Tortilla Chips
  • 2 cups shredded, cooked chicken
  • 1 can (28 ounces) good-quality tomatoes in juice, drained
  • 2 to 3 tablespoons Frontera Chipotle Hot Sauce, to taste
  • 1 1/2 tablespoons vegetable or olive oil
  • 1 small white onion, sliced 1/4 inch thick
  • 2 garlic cloves, peeled and finely chopped
  • 1 1/2  cups chicken or vegetable broth
  • Salt to taste, usually 1/2 teaspoon
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded cheese, such as Monterey Jack or Mexican Chihuahua cheese
  1. Heat the oven to 400 degrees. Scoop tortilla chips into 13 x 9-inch baking dish. Sprinkle with the chicken.
  2. Coarsely puree tomatoes and hot sauce in a food processor or blender. Heat oil in large saucepan; add onion and sauté until golden, about 7 minutes. Stir in garlic, cook 1 minute, then stir in broth, tomato puree and salt. Heat to boil. Stir in cilantro. Pour the boiling sauce over the chips; coating them evenly with the sauce. Sprinkle with cheese and bake until lightly browned on top and bubbling, about 15 minutes. 

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