Chipotle Chicken Tortila Skillet with Mexican Rice and Beans

Woah! long name but describes it perfectly. I'm not a huge fan of eating out...mostly because I can make stuff better at home and spend WAY less. This dish is mexicany but not overly. We loved it and thought it was delicious! 

Chipotle Chicken Tortilla Skillet:

Thanks to: Cooking for Two 2009 magazine

Ingredients:

2 boneless skinless chicken breasts(if uncooked start with direction one. If cooked make sure it's shredded and go to direction 2.)

2 TBSP. canola oil

1 shallot minced (3 TBSP)

2 garlic cloves minced

2-3 tsp. minced chipotle chile in adobo sauce (can change amount depending on your love of spicy/ flavor)

1 3/4 cups low-sodium chicken broth

4-5 oz. tortilla chips, broken

1 tomato cored, seeded and chopped

4 oz.(1 cup) cheddar or sharp cheddar cheese 

2 TBSP chopped fresh cilantro

Sour cream to serve

Directions:

1. Take 1 TBSP of oil and heat chicken in a pan/ cook if not already cooked. Take out chicken and set aside. 

2. Add remaining 1 TBSP oil, shallot, garlic, chipotle, and 1/4 tsp. salt to the skillet. Heat about 30 seconds, until fragrant. Stir in the broth and bring to a simmer.

3. Stir in half of the tortilla chips. Nestle the chicken into the broth and chips, cover, and cook over medium-low heat for about 10 minutes. Transfer the chicken to a carving board or just add already shredded chicken. 

4. Place shredded chicken in the skillet along with the tomato, 1/2 cup cheese and 1 TBSP or the cilantro. Heat Broiler

5. We like our tortilla chips crispy so depending on what you like is when you add the rest of the chips. I add the tortilla chips and give it a light stir and top it with the remaining cheese and place it under the broiler for about 5 minutes while the other things are in their last 5 minutes and make sure it's time to eat right when it comes out. Sprinkle with remaining cilantro and serve with some sour cream. Delicious!

Mexican Rice:

AllRecipes.com

Ingredients:

3 TBSP canola oil

1 cup uncooked rice

1 1/2 cups water (Opps...thanks Lauren!) add a bit of chicken bouillon too.

1 tsp. garlic salt

1/2 tsp. ground cumin

1/4 cup chopped onion

1/2 cup/can tomato sauce

Directions:

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring until puffed and golden. While rice is cooking sprinkle with salt and cumin. 

2. Stir in onions and cook chicken broth; bring to simmer for 20 to 25 minutes. 

Beans: Throw a can of black beans (or pinto) in a small skillet and gently boil them. We put in some garlic, onion and cilantro to add to the flavor. Cook for 10-15 minutes until thick.

Yield: Makes 4 servings.