Advanced and Core Plan
This is a quick and simple dish that is hearty and satisfying. By cooking the whole chicken, you get more flavor and nutrients and can save the bones to make homemade chicken broth.
2 cups chopped free range chicken (you can cook a whole chicken or brown diced chicken breasts and/or thighs in a skillet)
1/4 large onion, chopped
2 garlic cloves, minced
1-2 tablespoons minced chipotle peppers in adobo sauce
1¾ cups free-range chicken broth or cream of chicken soup + 1 cup water (check ingredients)
1 tomato, cored, seeded and chopped
1 teaspoon sea salt
1-2 cups grass fed cheddar cheese, shredded
1 bag grain free tortilla chips (like Siete brand)
1/4 cups sliced black olives
2 tablespoons chopped fresh cilantro, optional
Guacamole and organic sour cream as garnish, if desired.
Preheat oven to 350 degrees.
Cook the chicken (I did mine in my InstantPot) and set aside. Put onion, garlic, chipotle peppers, broth or soup, tomato, and salt in a blender and mix into a smooth sauce.
Put a layer of chips in a casserole dish. Top with half of the chicken and half of the sauce. Sprinkle a light layer of cheese then repeat with another layer of chips, sauce and cheese and sprinkle with sliced black olives, if desired.
Bake for 30 minutes or until bubbly. Top with cilantro and serve hot.