The Humpherys Family

Chicken Tortilla Bake

Recipe Added:  11/25/2011
2 Tbsp canola oil
1 large onion, chopped fine
2 red peppers, diced
1 tsp ground cumin
1 tsp chili powder
¾ tsp salt
3 garlic cloves, finely minced
2 Tbsp flour
2 cups chicken broth
2 cans green chiles
 2 cans pinto beans, rinsed
1 can diced tomatoes, drained
4 B & S chicken breasts, cubed
¼ cup + 2 Tbsp cilantro
2 Tbsp lime juice
¼ tsp ground black pepper
18 (6-inch) round corn tortillas
2 cups Cheddar cheese, shredded
2 cups Monterrey Jack, shredded
Preheat oven to 450. Heat oil in a large pot over medium heat until shimmering. Add onion, peppers, cumin, chili powder, and salt; cook, stirring occasionally, until vegetables are soft and onions are golden, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, until golden, 1 minute. Slowly whisk in chicken broth and bring to a simmer, whisking often. Add green chilies, beans, and tomatoes; simmer until the flavors have blended about 5 minutes. Add the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes. Stir in ¼ cup cilantro, the lime juice and pepper.

Place a damp paper towel on the bottom and top of the corn tortilla stack. Microwave 45 seconds-1 minute until soft and pliable. Toss the cheeses together in a medium bowl. Spread 1/3 of chicken mixture in a lightly greased 9x13 inch dish. Layer 6 tortillas on top of the filling, overlapping as needed, and sprinkle with 1 ½ cups of the cheese. Repeat for a second layer.

Spread remaining filling in the baking dish. Cut the remaining 6 tortillas into quarters and arrange over the top and finish off with the remaining cheese. Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes. Cool for 10 minutes. Sprinkle with the remaining 2 Tbsp cilantro before serving. Serve with additional accompaniments, such as salsa, diced avocado, sour cream or sliced green onions. The casserole can be made and refrigerated for up to 2 days. to bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.
Notes
Keep the corn tortillas wrapped in plastic or covered with a damp kitchen towel until ready to use – they will dry out quickly. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.
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