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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 27%
  • Fat: 9.3g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 22.5g
  • Carbohydrate: 33.1g
  • Fiber: 3.2g
  • Cholesterol: 58mg
  • Iron: 1.2mg
  • Sodium: 461mg
  • Calcium: 263mg

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

Preparation

  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.
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