Chicken tortilla casserole, also known as racetrack casserole
INGREDIENTS
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1 3-pound chicken
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1 sprig cilantro
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1 jalapeño, cut in half
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1/2 tablespoon kosher salt
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1 teaspoon black peppercorns
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1 3-pound cooked chicken (roasted or poached), shredded
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1/4 cup chicken broth
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1 tablespoon vegetable oil
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1 medium yellow onion, diced
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1 red bell pepper, seeded and stemmed, diced
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5 jalapeños, seeded and stemmed, diced
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4 cloves garlic, minced
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1 (10-ounce) can tomatoes and green chiles, such as Ro-Tel
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1/2 cup chopped cilantro, plus more for garnishing
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 teaspoon dried thyme
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Salt
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10 corn tortillas, quartered
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2 cups (8 ounces) shredded Monterey Jack
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2 cups (8 ounces) shredded cheddar
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Salsa, for serving
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Sour cream, for serving
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Guacamole, for serving
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