4 Chicken Thighs
1 cup chicken broth
1/2 can Rotel Tomato and Chiles
1 cup sour cream
1 can cream of chicken soup
1/2 cup milk or broth from cooking the chicken
2 tsp cumin
2 tsp Trader Joe Everyday Seasoning
2 tsp Adobo
2 cups shredded Monterey Jack or Colby Jack cheese
Tortilla chips to cover bottom of 13x9 pan
Optional toppings:
lettuce,
sliced olives,
avocado slices
Pressure cook frozen chicken thighs 25 minutes in chicken broth. 20 minutes if unfrozen.
Take chicken from pot and let cool. Remove from bones and skin and shred.
Use broth instead of milk or save for rice.
Preheat oven to 350.
Mix chicken, Rotel, sour cream, soup, broth or milk, and spices.
Spread tortilla chips on bottom of 13x9 pan. Cover with chicken mixture.
Sprinkle cheese over the top.
Bake at 350 until hot, about 30 minutes.
Serve with optional toppings.
