Cooking Instructions

• Preheat an oven to 375°F. Spray an 8x8 baking dish with cooking spray and set aside.
• Combine 1 tablespoon of olive oil and the chicken stock in a medium sauté pan. Place the frozen chicken in the pan and season it with salt and pepper. Cover and cook the chicken over medium heat for 15-20 minutes, turning halfway through. When the chicken reaches an internal temperature of 165°F, remove it from the pan and set it aside in a large bowl. Once it has cooled, use 2 forks to shred the chicken into small pieces.
• In the same pan used to cook the chicken, add the remaining teaspoon of olive oil and onions. Sauté the onions over medium heat until translucent, about 3 minutes. Add the onions to the shredded chicken. Add the chipotle peppers, cumin, and half of the chopped cilantro. Season with salt and pepper and mix well.
• In the same sauté pan used to cook the chicken and onions, combine the cream cheese, sour cream, heavy whipping cream, and green chilies. Whisk constantly over medium heat until the sauce begins to bubble. Reduce the heat to low and simmer until slightly thickened, about 3-5 minutes. Season with salt if needed.
• Build the casserole in the baking dish by placing enough sauce to thinly coat the bottom of the dish. Line the dish with a tortilla, then top with half of the chicken, 1/2 cup of tortilla chips, a layer of sauce, then 1/2 cup shredded cheese. Repeat with one more layer. Finally, top with the last tortilla and remaining sauce, tortilla chips, and cheese.
• Bake for 20 minutes. Serve topped with the corn and black bean salsa and remaining chopped cilantro. Chef Tip: To add a little extra crunch after baking, broil the dish until the top is slightly browned and the edges of the top tortilla are crispy, about 2-3 minutes. Then top with the salsa and cilantro.