Ged and I have been living together 13 years as of this month. It feels like a really long time but yet, it feels like yesterday that we were two giddy kids just of out college moving into our first place. OUR OWN BED, OUR OWN SHOWER, THIS IS OUR WHOLE OWN KITCHEN. OUR OWN REFRIGERATOR THAT WE CAN PUT ANYTHING IN IT THAT WE WANT OMG. But then again, like it is when you move out on your own, all of your own things mean all of YOUR. OWN. THINGS. I have to do all my own grocery shopping? I have to do all my own laundry? I have to make every single meal we eat now ON OUR OWN? Oye.
Growing up, my mom was a great cook. She made lots of lovely things and she was my greatest teacher in the kitchen. She was excellent about showing me things growing up, teaching me a lot of the basics and our family favorites so venturing out on my own felt so much less scary than it could have. But, as you do when you venture out on your own you want to try new and exciting things but how? I started reading blogs, way back when blogs were first starting. I ordered cooking magazines, my girl MARTHA of course. This is how we come to this recipe. This is a recipe that I found in a Martha Stewart Everyday issue way back when. It is one of the very first things I made when I was first out in the grown up world, experimenting on my own. Dabbling and modifying it until I was happy with how it turned out. It’s one of those recipes that has become a staple in our house, easy to make and really comforting and delicious. It’s also a dream weeknight meal, even faster if you meal prep it (notes below for meal prep).
Adapted from Martha Stewart
- 12 small (6-inch) flour tortillas, diced into 1 inch cubes
- 1 tablespoons olive oil
- 1 small onion, chopped (1/2 cup)
- 2 tablespoons jalapeno, fresh or jarred
- 1 clove garlic, chopped
- 1 tsp Adobo Seasoning ( I use Goya's)
- 1¼ cups chicken broth
- 6 ounces white cheddar cheese, grated
- 1½ cups shredded chicken
- Topping Options: tomatoes, corn, black beans, green onions, avocado, sour cream, etc.
- Preheat oven to 400 degrees. On a rimmed baking sheet or 13x9 baking dish, toss tortillas with 1 tablespoon oil; season with salt. Toast in oven until golden brown, tossing occasionally, 10 to 15 minutes.
- Meanwhile, in a small saucepan, add onion, jalapenos, and garlic; season with adobo seasoning. Cover with chicken broth and simmer until onion is translucent and tender, about 5-10 minutes. Transfer to a blender; puree until smooth.
- Remove tortillas from oven and scatter shredded chicken, cheese and desired oven-friendly toppings. Drizzle chile sauce over the top and bake until cheese has melted, 3 to 4 minutes until bubbly. Top with oven-unsafe toppings and serve immediately.
- *Toppings: I usually use what I happen to have on hand. If we have tomatoes in the fridge those go on. If we have leftover black beans from taco night those go on before we put them in the oven. Choose the things you like and those that are handy for you. I almost always add avocado and a drizzle of sour cream to mine because its amazing. You can always add some sirracha to yours if you like it extra spicy.
- ** Meal Prep Notes: On meal prep day I prepare the sauce and store it in a mason jar in the fridge. I pre-dice the tortillas and add them to a gallon zip top bag. I also pre shred the cheese and chicken. On the day, scatter the tortillas and drizzle with olive oil and salt and bake. When they are crisp top with your preshredded chicken, cheese and jarred sauce as well as any oven safe toppings you may have prepapred or have leftover. Done!