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You can find crisp tostada shells alongside other Mexican ingredients at many supermarkets. Sturdy corn tortillas chips make a fine alternative.
- One 28-ounce can diced tomatoes, drained
- 1 small onion, chopped coarse
- 2 garlic cloves, peeled
- 2 canned chipotle chiles
- 2 tablespoons vegetable oil
- 2 cups shredded rotisserie chicken
- 3/4 cup low-sodium chicken broth
- 1/4 cup chopped fresh cilantro
- Salt and pepper
- 15 (5-inch) corn tostadas or 8 cups corn tortilla chips, broken into 2-inch pieces
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup sour cream, for serving
Adjust oven rack to middle position and heat oven to 425 degrees F. Grease 2-quart casserole dish. Puree tomatoes, onion, garlic, and chiles in blender until smooth, about 1 minute.
Heat oil in medium saucepan over medium heat until shimmering. Add tomato sauce, bring to simmer, and cook until slightly thickened, 5 to 7 minutes. Add chicken, broth, and cilantro and season with salt and pepper to taste.
Place half of chips in prepared dish; top with half of sauce and chicken mixture and half of cheese. Repeat with second layer. Using fingers, expose several chips on top layer so they can crisp in oven. Bake until bubbly and cheese begins to brown, 12 to 15 minutes. Serve with sour cream.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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