Skillet Tortilla-Rotisserie Chicken Casserole

BHG states “This crunchy chicken casserole, packed with chipotle peppers, tortilla strips, onion, garlic, and spices, may be the most flavorful use for shredded rotisserie chicken you'll find. But the best part? It comes together in just one skillet!” Serves 6 Total Time: 55 minutes

Directions:
10 6 inch corn tortillas, cut into 1-inch-wide strips
1 tablespoon vegetable oil
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried Mexican oregano or regular oregano, crushed
2 14.5 ounces cans diced tomatoes, undrained or 2 14.5 cans of fire-roasted diced tomatoes
1 – 2 canned chipotle chile peppers in adobo sauce, finely chopped,* plus 1 tsp. of the adobo sauce
1 14.5 ounce can reduced-sodium chicken broth
2 cups shredded cooked rotisserie chicken
1/4 teaspoon cracked black pepper
1 cup crumbled feta cheese (4 oz.)
Fresh cilantro sprigs
1/4 cup light sour cream
1 tablespoon fat-free milk

Directions:

Preheat oven to 350°F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack. Meanwhile, in an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is tender, stirring occasionally. Add tomatoes and chipotle chile pepper(s) plus the 1 teaspoon adobo sauce. Bring to boiling; cook 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, 5 minutes. Stir in cooked chicken and black pepper; heat.

Set aside a few of the baked tortilla strips. Gradually stir the remaining tortilla strips into the chicken mixture; heat. Remove from heat; sprinkle with cheese. Top with cilantro sprigs and the reserved tortilla strips. In a bowl combine sour cream and milk; serve with the casserole. Yum Yum!