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Chicken Chilaquiles

Yield 6 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. Preheat oven to 350°.

  5. 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.