Recipe Background
Naughty Chicken is a spicy, cheesy dish with layers of flavor and is perfect for a quick, crowd-pleasing meal.
The inspiration for Naughty Chicken came from a spontaneous weekend trip with friends, who insisted on taking me to a small, lively town known for its food festival. I remember standing in a crowded, cheerful street filled with enticing aromas and effortless laughter. A tiny family-run stall was serving a dish layered with warm tortillas and a spicy, robust sauce that had everyone reaching for seconds. The punch of chipotle in adobo was memorable, its smoky heat contrasting perfectly with the creamy cheese. It sparked the idea of creating a similar layered comfort that you could enjoy at home.
Back in my kitchen, I decided to give it a try, keeping a can of chipotle chile in adobo as my secret weapon. The layers of tortillas provide structure without overwhelming the mix of flavors, and pre-shredded rotisserie chicken brings this delicious concoction together in no time. The cilantro adds a fresh finish after all the bubbling in the oven. I learned early on to drain the pinto beans thoroughly to prevent a soggy masterpiece, a tip forever etched in my cooking rulebook.
Building this in a baking dish allows for slicing cleanly, making it not only inviting for a lazy Sunday brunch but practical for any day of the week. Adding cheese in between the layers ensures a surprise in every bite. That weekend trip still brings an amused grin to my face, the memory of trying to replicate aromas now vividly alive through Naughty Chicken, a name it playfully earned one bustling night.
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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