Chipotle Tortilla Casserole

This is a recipe attributed to Rick Bayless, found inside the Tabasco sauce box. It's easy, fast & tasty - just right for a quick dinner on a busy day. Be sure to use thick tortilla chips unless you want them "melted" in the bottom of the dish; trust me, I tried it with regular chips! Another option would be - Homemade Tortilla Chips . Note- Cook time does not include precooking the chicken. I used leftover deli rotisserie chicken.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 10  ounces corn tortilla chips (thick, sturdy ones)
• 2  cups  shredded  cooked chicken
• 1 (28 ounce) can tomatoes, drained
• 2 -3  tablespoons TABASCO® brand Chipotle Pepper Sauce (I've used the adobo sauce from canned chipotles, not much difference in taste)
• 1  tablespoon  vegetable oil
• 1  small onion, sliced 1/4 inch thick
• 2  garlic cloves, minced
• 1 1⁄2 cups chicken broth
• 1⁄2 teaspoon salt (omit if chips are very salty)
• 1⁄4 cup fresh cilantro, chopped
• 1  cup  shredded monterey jack cheese (or a combo) or 1  cup monterey jack pepper cheese (or a combo) or 1  cup chihuahua cheese (or a combo)

Directions

1. Preheat oven to 400ºF.
2. Arrange chips in bottom of 13 X 9 inch baking dish. Evenly spread shredded chicken on top.
3. In a food processor or blender, puree tomatoes then add the Tabasco sauce.
4. Heat oil in a large pan, add onion & saute until golden, about 7 minutes. Add the garlic & cook 1 minute more. Stir in the broth, tomatoes & salt. Heat to a boil then stir in cilantro.
5. Pour hot sauce over chicken & chips, coating evenly.
6. Sprinkle with cheese & bake for 15 minutes or till browned on top & bubbly.