Chicken Tortilla Casserole

By ebdonahue

Ingredients

• For the chicken:
• 1 3-pound chicken
• 1 sprig cilantro
• 1 jalapeño, cut in half
• 1/2 tablespoon kosher salt
• 1 teaspoon black peppercorns
• Or
• 1 3-pound cooked chicken (roasted or poached), shredded
• 1/4 cup chicken broth
• For the casserole:
• 1 tablespoon vegetable oil
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and stemmed, diced
• 5 jalapeños, seeded and stemmed, diced
• 4 cloves garlic, minced
• 1 (10-ounce) can tomatoes and green chiles, such as Ro-Tel
• 1/2 cup chopped cilantro, plus more for garnishing
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt
• 10 corn tortillas, quartered
• 2 cups (8 ounces) shredded Monterey Jack
• 2 cups (8 ounces) shredded cheddar
• Salsa, sour cream and guacamole, for serving

Preparation

Step 1

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