Chicken Tortilla Bake

Hello all! Happy New Year! So far it's been a good one & it'll be nice to get back into a routine now that the holidays are over. I have about 2 weeks worth of recipes coming your way, including this delicious treat that is perfect for Sunday football. I also made this on New Year's Eve for something to nosh on as we all just chilled out waiting for the ball to drop on TV. It's more like an appetizer to me although the recipe says it can serve as a main dish as well.

(1) 28oz can diced tomatoes, drained
(1) small onion, chopped
(2) garlic cloves, peeled
(2) chipotle peppers in adobe sauce (from 1 can)
(2) tblspn vegetable oil
(2) cups shredded rotisserie chicken
(3/4) cup low sodium chicken broth
(1/4) cup chopped fresh cilantro or 2 tblsp dried
Salt & Pepper
(15) 5 inch corn tostadas broken into 2 inch pieces
(1 1/2) cups shredded Monterey Jack
(1) cup sour cream, for serving

Heat oven to 425. Grease a 2qt baking dish or standard casserole dish. Puree tomatoes, onion, garlic & chiles in blended until smooth. Heat oil in saucepan over medium heat & add tomato sauce. Bring to simmer & cook until slightly thickened, 5-7 minutes. Add chicken, broth, cilantro, salt & pepper.

Place half of chips in dish. Top with half of sauce & chicken mixture & half of cheese. Repeat with second layer. Using fingers, expose as many chips on top layer so they can crisp in oven. Bake until bubbly & cheese begins to brown, about 12-15 minutes. Let sit for 10 minutes. Serve with sour cream. For a main dish, this feeds 4 but for an appetizer it could feed 6-8.

My Thoughts:

If you want this spicy you can add more chipotle peppers, which are found in the ethnic section of the supermarket. If you don't, remember to use only 2 peppers from the can. You may have a couple left over. You may also want to serve this with more chips on the side as the chips on the bottom of the dish soften up. Definitely expose the chips on the top layer so you have some crispiness with each bite.

{Click Here to Print Recipe}