Chicken Tortilla Casserole

This recipe is meant for 2 people- if you are feeding more, please double the quantities!

INGREDIENTS:

2 (6-8 oz) boneless, skinless chicken breast

Salt/Pepper

2 TBL vegetable oil

1 shallot, minced (about 3 TBL)

2 garlic cloves, minced

1-2 tsp minced chipotle chiles in adobo sauce

1 1/4 cups low-sodium chicken broth

5 ounces tortilla chips, broken into 1-inch pieces (about 5 cups)

1 tomato, cored, seeded and chopped

1 cup cheddar cheese, shredded

2 TBL chopped fresh cilantro

DIRECTIONS:

1. Adjust an oven rack to be about 6 inches from the broiler element and heat the broiler. Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 TBL of oil in a 10-inch ovensafe skillet over med-high heat until just smoking. Add the chicken and cook until lightly browned on both sides, about 5 minutes. Transfer to a plate and set aside.

2. Add the remaining 1 TBL oil, shallot, garlic, chipotle, and 1/4 tsp salt to the skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits.

3. Stir in half of the tortilla chips. Nestle the chicken into the broth and chips, cover, and cook over med-low heat about 10 minutes. Transfer the chicken to a carving board and when cool enough to handle, shred (pull apart) it into bite-sized pieces with 2 forks.

4. Return the chicken to the skillet, along with the tomato, 1/2 cup of the cheese and 1 TBL cilantro. Stir in the remaining chips until moistened.

5. Sprinkle the remaining cheese over the top and broil until golden- 2-3 minutes. Using potholders, remove the skillet from the oven. Let the casserole cool for 5 minutes, and then sprinkle the remaining cilantro on and serve.