Description

A comfort dish that comes together quickly using basic ingredients. A twist on lasagna that uses chipotle in adobe sauce to create a smoky flavor. This dish freezes well and can be prepared ahead. You can use leftover chicken from a previous meal making this a perfect second day dish for a meal plan.

Ingredients

Scale

12 soft corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 onion, finely diced (about 2/3 cup)
2 cups sour cream
2–1/2 cups shredded quesadilla cheese, divided
2 tablespoons minced chipotle chiles in adobo sauce
2 teaspoons cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cup salsa, divided
1 avocado, diced for garnish
3 green onions, thinly sliced for garnish
1/2 cup sour cream, for garnish
1/4 cup cilantro leaves, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F.
In a large skillet over medium-high, add a drizzle of oil and toast each corn tortilla for 1 minutes per side, until golden and pliable. Add more oil as needed until all the tortillas have been toasted. Set aside.
In a large bowl, combine the chicken, diced onion, sour cream, 2 cups of shredded cheese, minced chipotle chiles in adobo, cumin, chili powder, salt and pepper and mix well. Taste and adjust seasonings to your preference.
In a 9”x13” baking dish, spoon 3/4 cup of salsa, using a spatula spread the salsa out to cover the bottom of the pan with a thin layer.
Tear four tortilla in to pieces and arrange them to cover the bottom of the pan.
Carefully spoon 1/2 of the chicken mixture over the tortillas and spread out into an even layer.
Add another layer of torn tortillas over the chicken layer.
Repeat with the remaining chicken mixture.
Top with the remaining tortillas torn to make a even layer.
Sprinkle the remaining 1/2 cup of cheese over top.
Cover with baking dish with foil and bake in preheated oven for 20 minutes. Remove the foil and continue baking for 5-8 more minutes until the cheese is bubbly and melted.
Remove from oven and let rest for 10 minutes.
Serve warm and garnish with avocado pieces, green onion slices, sour cream, salsa and cilantro.

Notes

Or you can use what ever shredded cheese you prefer.

This dish can be prepared ahead. Assemble the dish up to one day in advance and keep covered in the refrigerator. Then simply bake it the next day although you may need to add 5 minutes to the covered cook time.

You can also prepare, cook and freeze this dish making it great to have in the freezer for emergencies. Reheat in the oven or microwave.