I have no idea where this recipe got it's name, I just clipped it from the newspaper. It sounds rich and comforting. I think I would use a small can (about 7oz) of chipotle peppers instead of the poblanos (personal preference).

Ingredients

4 serv.

boneless chicken breasts↗4
olive oil↗4 tablespoons
onions, diced↗2
poblano peppers, roasted, peeled, seeded and diced↗2
garlic, minced↗1 tablespoon
mushrooms, sliced↗10
(10 ounce) cans Ro-Tel tomatoes, drained and chopped (10 oz cans)2 cans
cilantro, chopped↗3 tablespoons
(10 ounce) can cream of mushroom soup1 can
ounces cream↗8 ounces
salt and pepper
ounces tortilla chips (approximate size)10 ounces
ounces ricotta cheese↗16 ounces
ounces monterey jack cheese, grated↗8 ounces

Step-by-step instructions

1
Sear the chicken breasts in 2 tablespoons of the oil just until medium-rare (sounds gross, but probably so the chicken won't dry out in the oven). Remove from pan and julienne. Set aside.
2
Add the remaining 2 tablespoons of oil to the pan and saute the onions, poblanos and garlic until the onions are transparent.
3
Add the mushrooms, tomatoes, cilantro, mushroom soup and the cream. Simmer for 5 minutes and season to taste with salt & pepper.
4
Line the bottom of a casserole dish with tortilla chips. Crumble half of the ricotta over the chips, then sprinkle with half of each of the Monterey Jack, chicken and mushroom soup mixture. Repeat the layers, ending with a sprinkle of the chips.
5
Bake @ 350* for 30-40 minutes until bubbly and brown.

Source: food.com

Original recipe ↗

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