tortilla chip casserole

I’m still committed to wasting less food. We entertained this weekend and ended up with a fridge full of leftovers.

I was most intent on using up some of the four half-full bags of chips.

And the sliced veggies.

And the grilled chicken.

Googling ‘tortilla chip recipe’ yields an impressive number of results.

Here’s what I attempted, c/o

1 med. onion, finely chopped
2 tbsp. butter
2 (8 oz.) can tomato sauce
1 (4 oz.) cans diced green chilies
2 tsp. leaf oregano
1 tsp. salt
1 (8 oz.) pkg. tortilla chips
1/2 lb. Monterey Jack cheese, cut in 1/2 inch cubes
2 to 3 c. chunked, skinned and boned, cooked chicken
1 c. (1/2 pt.) dairy sour cream, room temperature
1/3 c. grated Cheddar cheese

Preheat oven to 325 degrees. Butter a 2 1/2 or 3 quart casserole. Saute onion in butter until transparent. Add tomato sauce, chilies, oregano and salt. Simmer sauce, uncovered, for 10 minutes; remove from heat. Layer in the buttered casserole, in order, half the following; tortilla chips, Monterey Jack cheese, chicken and sauce. Repeat with the other half of each. Bake 20 minutes. Remove from oven and spread sour cream over top; wreath with grated cheese. Broil just until cheese melts. Serve immediately. Makes 6 to 8 servings.

I didn’t have all the ingredients. Or a lot of patience. But it came out alright. Tasted better than pitching all this stuff.


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