Ingredients
8 oz (about 10 cups) THICK style tortilla chips
1 can (28 oz) whole tomatoes drained
2 canned chipolte chiles en adobo (or more if you like spicy)
1 1/2 Tbs olive oil
1 large onion, chopped
3 garlic cloves, minced
2 1/2 cups chicken broth
salt
1/3 cup sour cream (thinned with a little water)
1 1/2 cups shredded chicken (best from a rotisserie chicken)
1/4 cup shredded cheese
1/2 cup chopped cilantro
1/4 cup chopped onions
Preparation
Sauce: Puree the tomatoes and chipoltes in a blender or a food processor.
Heat olive oil in a large dutch oven or stock pot over medium heat. Add onion and saute until golden, approximately 7 minutes. Add garlic and saute for another 1 minute. Raise heat to medium high and add tomato sauce. Cook for 5 minutes, stirring constantly. Mixture should thicken somewhat. Stir in chicken broth. Add a pinch of salt.
3 Bring sauce to a boil. Pour in the chips and stir to coat with sauce. Return to a boil. Cover and turn off heat. Let stand for 5 minutes, no longer, for chips to absorb the sauce.
- Uncover the pot. The casserole should be a little chewy, but not mushy. Stir in cilantro and thinned sour cream.
To serve: Spoon casserole into individual bowls. Top with chicken, cheese, chopped onion and guacamole. Don’t forget the homemade margaritas.
Also good with a poached egg on top for a mexican brunch dish.
