Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon canola oil
- 3 tablespoons minced red onion
- 2 garlic cloves, minced
- 1-2 tablespoons minced chipotle peppers in adobo sauce
- 2 cups low-sodium chicken broth
- 5 cups tortilla chips, broken into pieces
- 1 tomato, cored, seeded, and chopped
- 4 oz sharp cheddar, shredded
- 2 tablespoons chopped fresh parsley
Directions
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Pat the chicken dry and season both sides with salt and pepper. Add the oil to a 10-inch oven-safe skillet and set over medium-high heat. When the oil shimmers, add the chicken breasts and brown well on both sides, about 6-7 minutes total (the chicken won’t be cooked through yet). Remove the chicken to a plate and tent to keep warm.
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Add the onion, garlic, chipotle peppers, and 1/4 teaspoon salt to the pan and cook just until fragrant, about 1 minute. Stir in 1 3/4 cups of the chicken broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer, then mix in half of the tortilla chips. Reduce the heat to medium and nestle the chicken into the pan. Cook for about 10-15 minutes, or until the chicken is cooked through (it will register 160-165 F on an instant read thermometer). Remove the chicken to a plate and allow it to cool slightly. When you can handle it, shred into bite-size pieces.
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Preheat your broiler and place an oven rack about 6 inches from it.
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Add the shredded chicken, tomato, 1/2 cup of the cheese and 1 tablespoon of the parsley to the skillet, stirring to incorporate (if the mixture seems a little dry, stir in the remaining 1/4 cup chicken broth). Add the remaining tortilla chips and gently mix to combine.
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Sprinkle the remaining cheese over the top of the casserole and place under the broiler for about 2-3 minutes, or until the cheese has melted and browned. (If you don’t have an oven-safe skillet, transfer the mixture to a greased 9-inch baking pan and broil in there.) Remove and let cool for 5 minutes then garnish with the remaining parsley and serve.