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Mexican-Inspired Casserole
Ingredients
  • 2 tablespoons olive or vegetable oil (I used Pompeian extra virgin olive oil)
  • 1 onion, chopped
  • 2 large cloves garlic, chopped
  • 2 teaspoons (⅔ palmful)
  • ground cumin
  • 2 teaspoons (⅔ palmful) ground coriander
  • 2 teaspoons (⅔ palmful) smoked paprika
  • Salt and pepper
  • Meat from 1 rotisserie or poached chicken, skin and bones removed, meat pulled in bite-sized pieces
  • 1 cup chicken stock (I used Swanson)
  • 3 tablespoons puréed or finely chopped chipotle in adobo
  • 1 bag yellow corn tortilla chips
  • 4 ounces yellow sharp cheddar, shredded (about 1 cup)
  • 8 ounces pepper jack or blue pepper jack cheese, shredded (about 1 ½ cups)
  •  
  • Toppings: Homemade pico de gallo (chopped tomatoes, jalapeños, red onion and cilantro) or store-bought; pickled jalapeño peppers; sour cream
Steps
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