A Mexican-inspired casserole dish.
2 lbs boneless skinless chicken thighs
2 tbsp butter
1 onion, sliced
1 can (10 oz.) diced tomatoes and mild green chilies
1 can (10 oz.) condensed cream of mushroom soup
1 can (10 oz.) condensed cream of chicken soup
10 6" flour tortillas, torn into bite-size pieces
2 cups shredded Monterey Jack cheese
1/4 cup shredded Cheddar cheese
Step 1: Preheat barbecue grill to medium-high.
Step 2: Grease a 13" x 9" glass baking dish.
Step 3: Place chicken thighs on preheated barbecue and grill, turning once, for 5-7 minutes per side or until juices run clear when chicken is pierced. Let cool slightly, then cut into cubes.
Step 4: Meanwhile, preheat oven to 350°F.
Step 5: In a skillet, melt butter over medium heat. Sauté onion for 5-7 minutes or until softened. Stir in tomatoes and chilies, mushroom soup and chicken soup. Remove from heat.
Step 6: Spread half the tortilla pieces in bottom of prepared baking dish. Layer with half the onion mixture, half the chicken and half the Monterey Jack. Repeat layers. Sprinkle cheddar cheese over top.
Step 7: Cover and bake in preheated oven for 20 minutes. Uncover and bake for 10 minutes or until bubbling.
Reprinted with permission from Tiffany Collins' 300 Best Casserole Recipes (2010 Robert Rose).