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Chipotle baked tortilla casserole

Submitted by: Mary on 03/03/2003
14103 views
2.59 avg rating
336 votes
 
 
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Ingredients

6 Low carb tortillas, fried until crisp and broken into pieces

4 C cooked, shredded chicken

1 Can (28 ozs) tomatoes in juice, drained

2 to 3 T Tabasco chipotle pepper sauce

1 1/2 T olive oil

1 Small white onion, finely chopped


1 1/2 C Chicken broth

2 Garlic cloves, finely chopped

Salt, to taste

1/4 C Chopped fresh cilantro

1 C Monterey jack or mexican chihuahue cheese

Directions

Pre-heat oven to 400 degrees F. Arrange tortilla strips into a 13 x 9-inch baking dish. Sprinkle with shredded chicken.



Coarsely puree tomatoes and Tabasco chipotle sauce together in a food processor or blender.



Heat oil in a large saucepan, add onion and saute until golden, about 7 minutes.



Stir in garlic and cook 1 minute, then stir in broth, tomatoes, and salt. Heat to boil. Stir in cilantro.



Pour boiling sauce over the tortilla strips and chicken, coating them evenly with the sauce.



Sprinkle with cheese and bake until lightly browned on top and bubbling, about 15 minutes.

Servings

6

Calories

6

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Serve with a salad with some chopped avocado, greens, tomatoe, cheeses, tortilla strips for garnish and a sweet lime dressing.
 
 
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