Mexican Chicken Casserole Recipe with Tortilla Chips

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 cups leftover chicken (about 2 chicken breasts fully cooked and chopped)

1/2 pound tortilla chips

2 cups cheddar cheese grated

15 ounces canned tomatillos drained and diced

1/2 red pepper diced (optional)

1/4 cup button mushrooms diced (optional)

3 ounces chipotles in adobo sauce (about half a 6.5 ounce can)

10 ounces canned cheddar cheese soup

1 medium onion peeled and halved

2 garlic cloves

1 tablespoon milk

salt and pepper

Directions

Preheat oven to 350F. Grease a baking dish (I used a 1 1/2 quart dish but a 2 quart dish would have been perfect!) and set aside.

Combine all the sauce ingredients into a food processor. Puree until smooth.

Layer the bottom of the pan with half the chips. Top with half the chicken, half the sauce, half the cheese, and half the tomatillos. Repeat again, but finish off with pepper and mushrooms if using.

Bake, uncovered, for 25 minutes, or until cheese is nicely melted and dish is heated through.