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12 (6-inch) corn tortillas ***
1 Tbsp unsalted butter
2 medium onions, chopped fine
2 jalapeno peppers, minced
2 tsp ground cumin
2 (10 oz) cans Rotel tomatoes
5 Tbsp all purpose flour
1 cup heavy cream
3 cups canned chicken stock
1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces (1/2 inch in size)
2 Tbsp fresh cilantro (or 2 tsp dried cilantro)
4 cups shredded Colby-Jack cheese
2 ¼ cups Fritos corn chips, crushed
1. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 450 degrees. Lay tortillas on 2 baking sheets, lightly coat both sides with cooking spray, and bake until slightly crisp and browned, about 12 minutes. Cool slightly and break into bite-sized pieces. Using pot holders, adjust top oven rack to middle position.
2. Heat butter in Dutch oven over medium-high heat. Cook onions, chiles, and cumin until lightly browned, about 8 minutes. Add tomatoes and cook until most of the liquid has evaporated, about 10 minutes. Stir in flour and cook about 1 minute. Add cream and broth, bring to a simmer, and cook until thickened, 2 or 3 minutes. Stir in chicken and cook until no longer pink, about 5 minutes. Remove from heat, add cilantro and cheese and stir until cheese is melted. Season with salt and pepper.
3. Scatter half of tortilla pieces in 9x13 inch baking dish, set over rimmed baking sheet. Spoon half of filling evenly over tortillas. Scatter remaining tortilla pieces over filling then top with remaining filling.
4. Bake until filling is bubbling, about 15 minutes (at 450 degrees). Sprinkle Fritos evenly over top and bake until lightly browned, about 10 minutes. Cool casserole about 10 minutes before serving.
Make Ahead: The casserole can be assembled through step 3 and refrigerated for up to 24 hrs. When ready to serve, cover casserole with foil and bake until filling is bubbling, about 30 minutes. Remove foil, top with Fritos and proceed with rest of step 4 as directed.
***Note: I used the already crisped corn tortillas made for chalupas you can find in most stores with a latino section.
1 Tbsp unsalted butter
2 medium onions, chopped fine
2 jalapeno peppers, minced
2 tsp ground cumin
2 (10 oz) cans Rotel tomatoes
5 Tbsp all purpose flour
1 cup heavy cream
3 cups canned chicken stock
1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces (1/2 inch in size)
2 Tbsp fresh cilantro (or 2 tsp dried cilantro)
4 cups shredded Colby-Jack cheese
2 ¼ cups Fritos corn chips, crushed
1. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 450 degrees. Lay tortillas on 2 baking sheets, lightly coat both sides with cooking spray, and bake until slightly crisp and browned, about 12 minutes. Cool slightly and break into bite-sized pieces. Using pot holders, adjust top oven rack to middle position.
2. Heat butter in Dutch oven over medium-high heat. Cook onions, chiles, and cumin until lightly browned, about 8 minutes. Add tomatoes and cook until most of the liquid has evaporated, about 10 minutes. Stir in flour and cook about 1 minute. Add cream and broth, bring to a simmer, and cook until thickened, 2 or 3 minutes. Stir in chicken and cook until no longer pink, about 5 minutes. Remove from heat, add cilantro and cheese and stir until cheese is melted. Season with salt and pepper.
3. Scatter half of tortilla pieces in 9x13 inch baking dish, set over rimmed baking sheet. Spoon half of filling evenly over tortillas. Scatter remaining tortilla pieces over filling then top with remaining filling.
4. Bake until filling is bubbling, about 15 minutes (at 450 degrees). Sprinkle Fritos evenly over top and bake until lightly browned, about 10 minutes. Cool casserole about 10 minutes before serving.
Make Ahead: The casserole can be assembled through step 3 and refrigerated for up to 24 hrs. When ready to serve, cover casserole with foil and bake until filling is bubbling, about 30 minutes. Remove foil, top with Fritos and proceed with rest of step 4 as directed.
***Note: I used the already crisped corn tortillas made for chalupas you can find in most stores with a latino section.
