Chicken Chilaquiles

This easy Mexican casserole is a traditional way to use leftovers. Freshly assembled, the dish will be very full, but the contents settle a bit overnight. Because there's not much liquid, the chips around the edges of the dish remain crunchy.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 311
Caloriesfromfat 27 %
Fat 9.3 g
Satfat 4.9 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 22.5 g
Carbohydrate 33.1 g
Fiber 3.2 g
Cholesterol 58 mg
Iron 1.2 mg
Sodium 461 mg
Calcium 263 mg


12 (6-inch) corn tortillas, each cut into 8 wedges
1 1/2 cups salsa verde (such as Herdez)
3/4 cup chopped green onions
1/2 cup fat-free sour cream
Cooking spray
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup (4 ounces) preshredded Mexican blend cheese


Preheat oven to 375°.

Arrange half of tortilla wedges on a large baking sheet, overlapping some if necessary. Bake at 375° for 10 minutes or until crisp. Remove the tortilla wedges from pan. Repeat procedure with remaining tortilla wedges.

Combine salsa, green onions, and 1/2 cup sour cream, stirring with a whisk. Place half of the tortilla wedges in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with 1 cup of chicken, about 1 cup of salsa mixture, and 1/2 cup of cheese. Repeat layers with the remaining tortilla wedges, 1 cup chicken, 1 cup salsa mixture, and 1/2 cup cheese (dish will be very full). Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until bubbly around the edges and cheese begins to brown.

November 2005
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