Getting back in the saddle!

It has been WAY. TOO. LONG. since I have made a post here. I am making a commitment to continue this blog and be here more often!

I am always asking everyone what their go-to weeknight dinner meals are. I get sick of the same old things that we tend to be drawn to just to have a quick meal. This is why I am starting a list for myself of all the different quick weeknight meals we make and will continue to try out new recipes to be able to add to the list.

I came across a meal that I really wanted to try on a blog that I frequent on a regular basis. (http://annies-eats.com/). Annie says in her review of this recipe that its a super easy weeknight meal to make. I wouldn't go as far as saying that it was super easy, it in fact was a tad bit more time consuming that I thought, but it still was doable for a weeknight, and the next time around I am sure it will go faster for me now having made it once. I loved this meal (the leftovers the next day were even really good, maybe even better than the first night), and John really liked it as well. This will be one added to the list!

Chicken Tortilla Casserole

Ingredients:
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total) (I only used 3 halves since my halves were pretty big)
2 tbsp. vegetable oil, divided
1 shallot, minced (I used red onion)
2 cloves garlic, minced
1-2 tbsp. minced chipotle peppers in adobo sauce (I used canned jalapeno peppers)
1¾ cups chicken broth
5 cups tortilla chips, broken into large pieces
2 tomatoes, seeded and diced
4 oz. sharp cheddar cheese, shredded
2 tbsp. chopped fresh cilantro

Directions:
Pat the chicken breast halves dry and season with salt and pepper. Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add the chicken to the pan and cook until golden brown on both sides (chicken does not need to be fully cooked at this point.) Transfer to a plate and set aside.

Add the remaining oil, shallot, garlic, chipotle, and ¼ teaspoon of salt. Cook just until fragrant, about 30 seconds. Add the chicken broth, scrape the browned bits from the bottom of the pan, and bring to a simmer.

Stir in half of the tortilla chips (I thought this would be a weird step thinking that the tortilla chips would just get all mushy and not taste good, but I followed the recipe, so in they went. Turns out they do mush up, but they make the "sauce" if you will. Definitely a needed step, trust me on this one). Nestle the chicken into the broth and cook over medium-low heat until cooked through (reading 160° F on an instant-read thermometer), about 10 minutes (took mine about 20 min-maybe I will cook them longer in the original pan). Transfer the cooked chicken pieces to a cutting board and shred into bite-sized pieces when it is cool enough to handle (I threw my chicken into the food processor and cut shredded it in there-SUPER EASY to do it this way).

Return the shredded chicken to the skillet with the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.

Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve, allowing the casserole to cool 5 minutes before serving.