The Scoop
Enter Naughty Chicken!
This recipe is the ultimate low-effort, high-reward dinner hack that tastes like you spent hours simmering a complex sauce but actually relies on the holy grail of lazy cooking: a store-bought rotisserie chicken.
We are blending salsa, tomato sauce, and chipotle in adobo to create a smoky, spicy sauce that punches way above its weight class. Then, you layer it like a cheat-code lasagna with tortillas, pinto beans, and a generous amount of cheddar cheese. It bakes into a bubbly, comforting masterpiece in just 20 minutes, giving you maximum comfort-food vibes with minimal kitchen anxiety.
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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