Annie has fantastic recipes that I use quite often. I usually have to make a few changes to make them a little more health conscious...but they are delicious! I plan on making her chocolate waffles for dinner next week! (Hey. I didn't say I was health conscious all the time okay? I use skim milk...)
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2 tbsp. vegetable oil, divided
1 shallot, minced (I used red onion...that's all I had)
2 cloves garlic, minced (I used three...the more garlic the better in our house!)
1-2 tbsp. minced chipotle peppers in adobo sauce (I used 3 peppers minced...FYI...way too many. We like things very spicy and our mouths were on fire! I recommend 1 tbsp. at the most)
1¾ cups chicken broth
5 cups tortilla chips, broken into large pieces (I used about 4 1/2 oz. I measured them in the measuring cups before I crushed them so I wouldn't use as many)
2 tomatoes, seeded and diced
4 oz. sharp cheddar cheese, shredded (reduced fat my friends)
2 tbsp. chopped fresh cilantro (omitted...Matt thinks cilantro tastes like soap. Whatever. He's weird)
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.
Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.
Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes. Note: I turned the chicken over and cooked mine a little longer because it was still a little pink. Pay attention! Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle.
Return the shredded chicken to the skillet with the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.
Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving.
I'm telling you ladies, this was GOOD! I ate about 6 points worth and it was a perfect amount for me. And the leftovers were just a yummy. Had the rest for lunch today in fact. Yum, yum!