A delicious one-pot dinner that comes together in just 20 minutes!
1 tbsp. vegetable oil
1 onion, minced
3 cloves garlic, minced
1 cup low sodium chicken broth
1 (15.5 oz.) can pinto beans, drained and rinsed
1 (14 oz.) can diced tomatoes, drained
1 tbsp. minced canned chipotle chiles in adobo
1/4 cup minced fresh cilantro (or parsley if you are not a cilantro fan)
2 cups shredded cooked chicken
5 cups tortilla chips (3 oz.), broken into pieces, not crushed
2 cups shredded mexican style-cheese
Heat oven to 450 F. Heat oil in saute pan over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken brother and bring to simmer.
Stir in beans, tomatoes, and chipotle into sauce and simmer until heated through, about 2 minutes. Stir in chicken, 3 tbsp. cilantro, 3/4 tsp. salt and 1/4 tsp. pepper.
Spread 1 cup tortilla chips over bottom of 8 inch baking dish and top with 1 cup chicken mixture. Spread 2 more cups tortilla chips into dish and sprinkle with 1 cup cheese. Spread remaining chicken mixture into dish and top with remaining tortilla chips. Sprinkle remaining 1 cup cheese on top.
Bake until cheese is golden brown and casserole is bubbling, about 10 minutes. Sprinkle with remaining cilantro before serving.