I found this original recipe on Cook’s Illustrated and made a perfectly adapted nondairy version. This is extra easy to make after work with already-cooked chicken breasts.
Tortilla Casserole (my version)
2 cups cooked chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced
1 tablespoon minced chipotle pepper
1 cup chicken broth
4 cups tortilla chips, broken into pieces
1 tomato, cored, seeded, and chopped
4 ounces shredded soy cheddar (1 cup)
2 tablespoons chopped fresh cilantro
Heat olive oil in 10″ skillet over medium high heat. Add the shallot, garlic, and chipotle. Cook until fragrant, about 30 seconds. Add broth and bring to a simmer.
Stir in the tortilla chips, chicken, tomato, 1/2 of the cheese, and 1 tablespoon of the cilantro. Transfer to a 2-quart casserole dish.
Sprinkle the remaining cheese on top and broil until the cheese is melted and browning, 2-3 minutes. Top with remaining cilantro and serve, allowing casserole to cool 5 minutes. Makes 4 servings.