Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Chicken Tinga Taco Casserole
Rachael Ray

Chicken Tinga Taco Casserole

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  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • Salt
  • 4 cloves garlic, grated or chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 tablespoons chipotle in adobo, pasted
  • One 14-ounce can fire-roasted tomatoes, diced or crushed
  • 1 cup chicken bone broth or stock
  • 12 corn tortillas
  • 1 rotisserie chicken, remove the skin and remove chicken from bones, pull the meat into pieces (about 4 cups)
  • Juice of 1 small lime
  • 2 ½ cups Mexican cheese blend or cheddar and pepper Jack or Monterey Jack combined
  • Cilantro leaves and thinly sliced scallions, to top and serve

","preparation":"

Serves: 4 to 6

Heat oil in large skillet over medium heat, add onions and salt and soften 5 minutes. Add garlic, oregano, cumin and chipotle paste and stir 2 minutes more. Add tomatoes and stock and bring to a simmer.

Char all the tortillas in a hot cast-iron skillet or char over flame on gas burner stove. Turn 4 tortillas in the sauce and set aside. Add the chicken to remaining sauce.

In a round or square 2 ½-quart casserole, make a layer of 4 charred tortillas. Add half the Tinga to the casserole and layer in 4 tortillas and half the cheese. Add remaining Tinga and top with tortillas that were turned in sauce and with remaining cheese. Bake until brown and bubbly on top. Let stand 10 minutes, garnish with cilantro and scallions, then cut and serve.

","tags":"Rachael Ray Show, Chicken, One-Pan Meals, Quick + Easy, Dinner, Comfort Food, Cheese","publishDate":"2022-10-27T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/chicken-tinga-taco-casserole-rachael-ray"}

When taco night meets casserole night, everyone wins. This smoky, cheesy, and unapologetically messy dish will have you questioning why you ever cooked tacos one by one. (Of course, you’ll still cook tacos one by one—because tacos never disappoint. But if you had to pick between tacos or pizza for the rest of your life... what’s your move?)

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • Salt
  • 4 cloves garlic, grated or chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 tablespoons chipotle in adobo, pasted
  • One 14-ounce can fire-roasted tomatoes, diced or crushed
  • 1 cup chicken bone broth or stock
  • 12 corn tortillas
  • 1 rotisserie chicken, remove the skin and remove chicken from bones, pull the meat into pieces (about 4 cups)
  • Juice of 1 small lime
  • 2 ½ cups Mexican cheese blend or cheddar and pepper Jack or Monterey Jack combined
  • Cilantro leaves and thinly sliced scallions, to top and serve

Directions

Serves: 4 to 6

Heat oil in large skillet over medium heat, add onions and salt and soften 5 minutes. Add garlic, oregano, cumin and chipotle paste and stir 2 minutes more. Add tomatoes and stock and bring to a simmer.

Char all the tortillas in a hot cast-iron skillet or char over flame on gas burner stove. Turn 4 tortillas in the sauce and set aside. Add the chicken to remaining sauce.

In a round or square 2 ½-quart casserole, make a layer of 4 charred tortillas. Add half the Tinga to the casserole and layer in 4 tortillas and half the cheese. Add remaining Tinga and top with tortillas that were turned in sauce and with remaining cheese. Bake until brown and bubbly on top. Let stand 10 minutes, garnish with cilantro and scallions, then cut and serve.

Tags:Cheese, Chicken, Comfort Food, Dinner, One-Pan Meals, Quick + Easy, Rachael Ray Show, redirect