Chipotle Chicken Nacho Casserole

by Rachael Ray Show Staff 9:00 AM, September 8, 2015

Aired September 8, 2015

Serves 4

2 tablespoons olive or vegetable oil
1 onion, chopped
2 large cloves garlic, chopped
2 teaspoons (2/3 palmful) ground cumin
2 teaspoons (2/3 palmful) ground coriander
2 teaspoons (2/3 palmful) smoked paprika
Salt and pepper
Meat from 1 rotisserie or poached chicken, skin and bones removed, meat pulled in bite-sized pieces
1 cup chicken stock
3 tablespoons puréed or finely chopped chipotle in adobo
1 bag yellow corn tortilla chips
4 ounces yellow sharp cheddar, shredded (about 1 cup)
8 ounces pepper jack or blue pepper jack cheese, shredded (about 1 1/2 cups)
Homemade pico de gallo (chopped tomatoes, jalapeños, red onion and cilantro) or store-bought
Pickled jalapeño peppers
Sour cream


Preheat oven to 400°F.
Heat a skillet over medium-high heat with oil, 2 turns of the pan. Add onions and garlic, and stir 2-3 minutes. Add spices, salt and pepper, and stir 1 minute; add chicken, stock and chipotle, and simmer to combine flavors. 
Layer tortillas and chicken in casserole dish, and top with cheese. Bake until brown and bubbly, 12-15 minutes. Top casserole with salsa and pickled jalapeños, and serve with passed sour cream at the table.