Tortilla-Chicken Skillet Casserole


  1. Preheat oven to 350 degrees F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack.
  2. Meanwhile, in an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is tender, stirring occasionally. Add tomatoes and chipotle chile pepper(s) plus the 1 teaspoon adobo sauce. Bring to boiling; cook 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, 5 minutes. Stir in cooked chicken and black pepper; heat.
  3. Set aside a few of the baked tortilla strips. Gradually stir the remaining tortilla strips into the chicken mixture; heat. Remove from heat; sprinkle with cheese. Top with cilantro sprigs and the reserved tortilla strips. In a bowl combine sour cream and milk; serve with the casserole.

From the Test Kitchen


Chile peppers contain oils that can irritate your skin eyes. Wear plastic or rubber gloves when working with them.


Skip Step 1 and use crushed tortilla chips or broken tostada pieces instead.

****Nutrition Facts (Tortilla-Chicken Skillet Casserole)

  • Per serving:
  • 286 kcal,
  • 12 g fat
  • (4g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsaturated fat ),
  • 57 mg chol. ,
  • 735 mg sodium,
  • 24 g carb. ,
  • 5g fiber,
  • 6g sugar,
  • 21 g pro.