Tortilla-Chicken Skillet Casserole
10-6 inches corn tortillas, cut into 1-inch-wide strips
1 tablespoon vegetable oil
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried Mexican oregano or regular oregano, crushed
2-14 1/2 ounce cans diced tomatoes, undrained
1 canned chipotle chile peppers in adobo sauce, finely chopped,* plus 1 tsp. of the adobo sauce
1-14 1/2 ounce can reduced-sodium chicken broth
2 cups shredded cooked chicken
1/4 teaspoon cracked black pepper
1 cup crumbled queso fresco, Cotija, or feta cheese (4 oz.)
Fresh cilantro sprigs
1/4 cup light sour cream
1 tablespoon fat-free milk
Preheat oven to 350 degrees 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.
From the Test Kitchen
Chile peppers contain oils that can irritate your skin eyes. Wear plastic or rubber gloves when working with them.
Skip Step 1 and use crushed tortilla chips or broken tostada pieces instead.
Nutrition Facts (Tortilla-Chicken Skillet Casserole)
Per serving: 286 kcal cal., 12 g fat (4 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 57 mg chol., 735 mg sodium, 24 g carb., 5 g fiber, 6 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet