Appetizers : Chicken Tortilla Casserole

• 1 (10-ounce) package corn tortilla chips
  
• 2 cups shredded, cooked chicken
  
• 1 1/2 tablespoons vegetable oil
  
• 1 cup chopped onion
  
• 2 cloves garlic, finely chopped
  
• 2 (14-ounce) cans petite diced tomatoes
  
• 1 (14-ounce) can chicken broth
  
• 1/4 cup TABASCO® brand Chipotle Pepper Sauce
  
• 1/4 teaspoon salt
  
• 1/4 cup chopped fresh cilantro or parsley
  
• 1 cup shredded Monterey Jack cheese
  

Arrange tortilla chips in a 13x9-inch baking dish and sprinkle with chicken. Heat oil in a large saucepan over medium-high heat; add onion and cook until tender and lightly browned, about 7 minutes. Stir in garlic and cook 1 minute.

Add tomatoes, broth, TABASCO^® Chipotle Sauce, and salt. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in cilantro and pour evenly over chips. Sprinkle with cheese and bake in a 400°F oven until lightly browned and bubbly, about 15 minutes. Serve immediately.

Makes 6 servings.