Last Saturday I made mine and David’s favorite casserole. It might not be a looker, but let me tell you, it’s delicious! Forget cooking a romantic Valentine’s Day dinner. Why not make something easy you will both enjoy? V-Day is on a Tuesday this year, and with work or school, you’re probably super busy. This casserole will solve all your problems. Plus, since it’s so easy, you’ll be able to spend more time together.
These kind of meals, are probably my second favorite behind making soup. I am really all about easy fast meals. This fits that bill perfectly. How could you not enjoy cheese, chicken, cilantro, and tortilla chips!? Those ingredients are some of mine and David’s favorite. I hope you enjoy it as much as we do. Oh yah, this isn’t one of those healthy meals…
Chicken Tortilla Chip Casserole
adapted from Cook’s Country
1 (28 oz) can diced tomatoes, drained
1 small onion, chopped coarse
2 garlic cloves, peeled
2 tablespoons olive oil
1 rotisserie chicken, shredded
3/4 cup chicken broth
1/4 cup fresh cilantro, chopped
1 bag of tortilla chips, broken into pieces
8 oz jack or pepper jack cheese, shredded
sour cream, for serving
1. Preheat oven to 425 degrees. Puree tomatoes, onion, & garlic in a blender until smooth.
2. Heat oil in saucepan over medium heat. Stir in tomato sauce, bring to a simmer, cook for 5-7 minutes or until slightly thickened. Add chicken, broth, and cilantro. Season with salt & pepper to taste.
3. Place half the chips in casserole dish, top with half the chicken mixture and half the cheese. Repeat with 2nd layer. Bake for 12-15 minutes or until cheese is melted and lightly browned. Serve with sour cream.