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Chicken Chilaquiles Casserole

Photo: Caitlin Bensel; Food Styling: Blakeslee Giles; Prop Styling: Audrey Davis

Active time 10 mins
Total time 35 mins

Serves 6 (serving size: 1 1/12 cups)

In a pinch and in need of a quick meal that will please everyone? A one-pan, assemble-and-bake Tex-Mex casserole just might be the answer. It takes just 5 ingredients to make a melty, cheesy, smoky green chile chicken dish. Add rice and black beans for a full on fiesta! Use the breast and leg quarters of a rotisserie chicken and store-bough enchilada sauce for convenience. This super-fast dish is even more delicious served with pico de gallo, guacamole, or even leftover tostadas on top for more crunch. If you can't find tostadas, yellow corn tortilla chips will also work. 


  • 15 corn tostadas (from 1 [12.3-oz.] pkg.)
  • 2 (8-oz.) pouches green chile enchilada sauce (such as Frontera)
  • 3 cups shredded rotisserie chicken
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • 4 ounces Manchego cheese, shredded (about 1 cup)
  • 3 tablespoons sour cream
  • 1 jalapeño chile, thinly sliced
  • 1/4 cup fresh cilantro leaves, roughly chopped

How to Make It

  1. Preheat oven to 375°F. Arrange 5 tostadas in the bottom of a large cast-iron skillet, breaking them, if needed, to cover bottom. Top with 2/3 cup of the enchilada sauce, about 1 cup of the chicken, 2/3 cup of the Monterey Jack, and 1/3 cup of the Manchego. Repeat layers twice. Bake in preheated oven until cheese is melted and bubbles form, about 25 minutes. Serve with sour cream, jalapeño slices, and cilantro.