If you need to get food on the table fast, this is a great recipe to meet that need. Making the rich sauce is very simple and easy and provides comfort knowing all the ingredients are gut-health safe. This recipe relies on already cooked chicken and prepared broth (see Related Recipes) and can be easily doubled or tripled if unexpected, hungry guests arrive.
Prepare the oven & pan:
Preheat the oven to 425°. Set aside a small cazuela or casserole dish.
Gather the already prepared ingredients:
Have the shredded chicken and broth set aside and ready to use.
Prepare the tortilla strips:
In a small bowl, toss the tortilla strips with a small drizzle of avocado oil until lightly coated. Scatter half the tortilla strips in the bottom of the cazuela and top with the shredded chicken. Set aside.
Make the sauce:
In a small saucepan over medium heat, warm a drizzle of avocado oil. Add the scallions and sauté for 3 to 5 minutes until softened. Sprinkle the cassava flour over the scallions and stir to coat. Next add the chicken stock and cream and whisk until the sauce comes to just a mere simmer and is noticeably thicker, about 5 to 7 minutes (see Notes). Remove from the heat and stir in the salt.
Assemble & bake the tortilla bake:
Pour the sauce over the chicken and tortilla strips. Then top with the remaining tortilla strips and sprinkle the cheese over the casserole. Bake uncovered for 12 to 15 minutes until the cheese is just starting to brown and the casserole is bubbling. Remove from the oven and let rest for 2 to 3 minutes.
Serve the tortilla bake:
Serve hot with your favorite toppings such as cilantro and hot sauce. Enjoy!
Notes: Do not let the sauce come to a full simmer as it will alter the flavor and become lumpy. If using frozen cubes of Cinder Hill Chicken Stock, allow for additional time to bring the sauce to a simmer, up to 5 to 10 minutes.
Related Recipes: Instant Pot Shredded Chicken Tender Baked Chicken Cinder Hill Chicken Stock
Ingredients
Directions
Prepare the oven & pan:
Preheat the oven to 425°. Set aside a small cazuela or casserole dish.
Gather the already prepared ingredients:
Have the shredded chicken and broth set aside and ready to use.
Prepare the tortilla strips:
In a small bowl, toss the tortilla strips with a small drizzle of avocado oil until lightly coated. Scatter half the tortilla strips in the bottom of the cazuela and top with the shredded chicken. Set aside.
Make the sauce:
In a small saucepan over medium heat, warm a drizzle of avocado oil. Add the scallions and sauté for 3 to 5 minutes until softened. Sprinkle the cassava flour over the scallions and stir to coat. Next add the chicken stock and cream and whisk until the sauce comes to just a mere simmer and is noticeably thicker, about 5 to 7 minutes (see Notes). Remove from the heat and stir in the salt.
Assemble & bake the tortilla bake:
Pour the sauce over the chicken and tortilla strips. Then top with the remaining tortilla strips and sprinkle the cheese over the casserole. Bake uncovered for 12 to 15 minutes until the cheese is just starting to brown and the casserole is bubbling. Remove from the oven and let rest for 2 to 3 minutes.
Serve the tortilla bake:
Serve hot with your favorite toppings such as cilantro and hot sauce. Enjoy!