Recipe is from Pink Parsley.
2 boneless, skinless chicken breasts, trimmed
2 tbsp vegetable oil
1 shallot, minced
2 garlic cloves, minced
1-2 tbsp minced chipotle peppers in adobo sauce (I used 1 but next time will use 2 peppers)
5 cups tortilla chips, broken into pieces
1 tomato cored, seeded, and chopped
4 oz sharp cheddar, shredded (1 cup)
2 tbsp fresh cilantro, chopped
Heat the boiler and adjust the rack to about 6 inches from the heating source.
Pat the chicken dry and season with salt and pepper. Heat 1 tbsp of oil in a 10-inch oven safe skillet over medium-high heat until smoking. Add the chicken and cook on both sides until golden brown, 5-7 minutes total. Transfer to a plate and set aside.
Add the remaining oil, shallot, garlic, chipotle, and 1/4 tsp of salt, and cook until fragrant, about 30 seconds. Add broth and scrape off browned bits, and bring to a simmer. Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium low heat until cooked through, about 10-15 minutes. Transfer to a cutting board and when cool enough to handle, shred into bite sized pieces.
Return the shredded chicken to the skillet with the tomato, 1/2 cup of cheese, and 1 tbsp 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 broil until the cheese is melted and browning, 2-3 minutes. Top with the remaining cilantro and serve, allowing casserole to cool 5 minutes. Enjoy!