This recipe is from Chapter Three of The One-Pot Casserole Cookbook
Makes 6 to 8 servings
Ingredients
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts or thighs, diced*
1 1/2 teaspoons salt, divided
Fresh black pepper
1 cup baby mushrooms, thinly sliced
1/2 medium onion, finely chopped
1 medium green pepper, finely chopped
1 1/2 teaspoons minced garlic
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon hot sauce
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup sour cream
2 (10-ounce) cans diced tomatoes with green chilis
6 (6-inch) corn tortillas, cut into quarters
2 cups shredded cheddar cheese
1 1/2 cups Fritos
Instructions
- Preheat the oven to 375° F.
- Set a Dutch oven over medium-high heat and pour in 1 tablespoon of olive oil. Once shimmering, add the chicken and season with 1 teaspoon of salt. Sauté for 5 to 7 minutes, until cooked through. Transfer the chicken to a dinner plate using a slotted spoon.*
- Pour the remaining 1 tablespoon of olive oil into the pot. Add the mushrooms, onions, and peppers, and sauté́ for 6 to 7 minutes, until the mushrooms are shrunken and the onions and pepper are softened. Add the garlic, chili powder, cumin, and hot sauce. Cook for 1 minute more, just until the mixture is fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Slowly stream the broth into the pot, stirring to dissolve the flour. Add the sour cream and diced tomatoes, and stir to combine. Cook the sauce, stirring frequently, until it begins to bubble. Once bubbling, reduce the heat to medium-low. Simmer for 4 to 6 minutes, until the sauce is slightly reduced and thickened. Stir in the remaining 1/2 teaspoon salt, a few cracks of black pepper, and the cooked chicken.
- Remove the Dutch oven from the heat. Transfer roughly 3/4 of the chicken mixture to a bowl, leaving just enough in the pot to coat the bottom. Layer 8 tortilla quarters into the bottom of the pot. Spoon 1/3 of the chicken mixture from the bowl over the tortillas. Top with another 8 tortilla quarters. Sprinkle with 3/4 cup of shredded cheese. Repeat with another 1/3 of the chicken mixture, remaining tortillas, and 3/4 cup of cheese. Spoon the remaining chicken mixture into the pot. Scatter the Fritos evenly over the top, roughly crushing them, and sprinkle with the remaining 1/2 cup of shredded cheese.**
- Transfer the Dutch oven to the middle rack of the preheated oven. Bake for 25 to 30 minutes, until the cheese is fully melted and the sauce gently bubbles at the edges.
- Remove the pot from the oven. Allow the casserole to cool for 15 to 20 minutes before serving.
*This casserole is a great use of leftover rotisserie or grilled chicken. Shred 3 cups of pre-cooked chicken instead of searing fresh.
**This casserole can be layered into a greased 3-quart baking dish instead of the Dutch oven, if preferred.
