Fowl Play: A Casserole Whodunit
Shredded Roasted Chicken, Garlic, and Tortillas Layered with Cheese and Spices, Baked Until Crispy
1 hour 40 minutes
Serves 4
DinnerMexicanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Mexican comfort food gets the mystery novel treatment: who’s responsible for all the flavor? Spoiler alert, it’s garlic. You’ll learn to roast a whole chicken and then transform leftovers into a bubbling, cheesy, ultra-savory tortilla bake.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425 F. Pat the whole chicken dry with paper towels and rub with 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper all over and inside the cavity.
- 02Roast the chicken breast-side up in a roasting pan for about 55 minutes, or until the juices run clear and a thermometer reads 165 F in the thickest part of the thigh.
- 03Let the chicken rest 15 minutes before shredding the meat off the bones. Set aside 3 cups shredded chicken for this recipe; reserve the rest for sandwiches or snacks.
- 04Reduce oven temperature to 375 F. Grease a 9x13-inch baking dish with 1 tablespoon olive oil.
- 05Heat a large skillet over medium heat. Add diced onion and cook 5 minutes until translucent.
- 06Add minced garlic, smoked paprika, cumin, and oregano. Stir for 45 seconds until fragrant.
- 07Add shredded chicken to the skillet and stir to coat with spices. Pour in diced tomatoes with green chilies and chicken broth. Simmer 5 minutes until slightly thickened.
- 08Taste and season the mixture with remaining 1 teaspoon salt and 1/4 teaspoon pepper.
- 09Layer half the tortilla strips in the bottom of the baking dish. Top with half the chicken mixture, then sprinkle with 1 cup Monterey Jack cheese.
- 10Repeat with remaining tortillas, chicken mixture, and cheese.
- 11Cover with foil and bake 20 minutes. Remove foil and bake another 10-12 minutes until cheese is bubbling and golden brown.
- 12Let the casserole rest 10 minutes before slicing. Scatter cilantro over the top and serve with lime wedges for squeezing.
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