Chicken Chilaquiles

Photo: Randy Mayor; Styling: Leigh Ann Ross

Make this Southwestern chicken favorite for a festive dinner. Chilaquiles mimic a traditional casserole by layering ingredients. For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 28%
  • Fat: 10.9g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 30.9g
  • Carbohydrate: 33.3g
  • Fiber: 5.9g
  • Cholesterol: 79mg
  • Iron: 1.5mg
  • Sodium: 560mg
  • Calcium: 272mg

Ingredients

  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup chopped green onions
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup 1% low-fat milk
  • 1/4 cup chopped fresh cilantro
  • 1 (11-ounce) can tomatillos, drained
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 12 (6-inch) corn tortillas
  • Cooking spray

Preparation

  1. Preheat oven to 375°.
  2. Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
  3. Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
  4. Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.
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