Sopa Seca: Mexican Noodle Casserole

Recipe by BNLNikki
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees F.
  • Brush a 9-inch square baking dish with oil.
  • Heat the extra-virgin olive oil in a large skillet over medium heat.
  • Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes.
  • Transfer the bundles and any broken pieces to a plate.
  • Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes.
  • Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds.
  • Add the diced tomatoes with their juices.
  • Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes.
  • Stir in the broth, the toasted fideos, salt, and pepper, to taste.
  • Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.
  • Stir in the chicken.
  • Remove the bay leaf.
  • Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil.
  • Bake until the cheese melts and the casserole is hot through and through, about 20 minutes.
  • If desired, serve with some crema drizzled over the top.
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