Tortilla Casserole

Adaptation from ATK 'Best Skillet Recipes', 2009. One-dish skillet supper. Can be used to transform leftover Thanksgiving turkey also!

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Step 1

Pat the chicken dry and season with salt and pepper. Add to lightly oiled skillet on medium heat. Brown on both sides.

Step 2

Transfer chicken to a plate and add onion to your skillet. Cook until softened. Stir in garlic and chipotles and cook until fragrant (30 Mississippi). Add tomatoes, swirl the can clean with broth and pour on the pan. Bring to simmer.

Step 3

Heat your oven broiler, low setting. Have a rack ready 5 inches below.

Step 4

Stir half the tortilla chips into the skillet. Nestle the chicken thighs in and cook over medium-low about 10 minutes. Scoop the chicken up on to a cutting board and shred to bite-size pieces. (If the chicken is still pink inside at this point, return to skillet to cook until done.)

Step 5

Return shredded chicken to skillet and add cup of cheese, cilantro, and lime juice, if desired. Stir in the remaining chips.

Step 6

Sprinkle remaining cheese on top. Set skillet under broiler and allow the casserole to get bubbly and golden.