Recipe Background
Naughty Chicken combines spicy, smoky flavors with cheesy goodness.
Meet Naughty Chicken, a fiesta of flavors nestled right in your oven. The aroma fills the kitchen as salsa and chipotle chile dance together, with a hint of smoky adobo sauce teasing the air. Your taste buds anticipate a kick, softened by creamy pinto beans woven through shredded chicken. Each mouthful is a warm embrace, the tortillas acting as comforting layers that hold this vibrant medley together.
Assembling this dish is as fun as watching it bake. A blender buzzes with life, transforming salsa and tomato sauce into a silky elixir, ready for mingling with juicy rotisserie chicken. Sprinkling cheddar cheese and cilantro adds bursts of freshness and tang, a contrast to the mild tortillas and spicy sauce. You might find yourself sneaking bites of cheese as you layer. This is culinary playground meets weeknight dinner simplicity.
Once baked, the cheese atop gets golden and irresistible. The casserole emerges bubbling with enthusiasm, ready to be sliced and shared. Naughty Chicken is a celebration—easy on the cook, deliciously naughty for the eager eaters.
Ingredients
- 12 ounces salsa
- 1 can tomato sauce
- 1 chipotle chile in adobo plus 2 teaspoons adobo sauce, divided
- 2 cups rotisserie chicken shredded
- 1 (15-ounce) can no-salt added pinto beans
- 5 (8-10-inch) tortillas
- 1 1/2 cups cheddar cheese shredded, divided
- 1 cup cilantro chopped, divided
Directions
- Preheat the oven to 425 degrees F.
- Grease a shallow 2-quart baking dish.
- In a blender, purée the salsa, the tomato sauce, the chipotle chile in adobo, and the adobo sauce until smooth.
- Transfer the sauce to a large bowl.
- Stir in the shredded rotisserie chicken and the pinto beans.
- Arrange 2 tortillas on the bottom of the baking dish, tearing as needed to fit.
- Top the tortilla layer with 1/2 of the chicken mixture, 1/2 cup of the shredded cheddar cheese, and 1/2 cup of the cilantro.
- Repeat the layering once with 2 of the tortillas, the remaining chicken mixture, 1/2 cup of the cheddar cheese, and the remaining cilantro.
- Top with the remaining tortilla and the remaining cheddar cheese.
- Bake until bubbling, about 15-20 minutes.
- Serve.
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