Chicken Chilaquiles Casserole

You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole. Try making with our Make-Ahead Shredded Chicken Breast, just pulled from your freezer and thawed.

  • Prep Time 5 min
  • Total Time 45 min
  • Servings 6

Ingredients

1/2
cup vegetable oil
10
flour or corn tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
2
cups shredded cooked chicken or turkey
1 1/3
cups salsa verde or green sauce
2
cups shredded Chihuahua or mozzarella cheese (8 ounces)
  • 1 Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
  • 2 Heat oven to 350ºF. Grease 2-quart casserole.
  • 3 Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
  • 4 Bake about 30 minutes or until cheese is melted and golden brown.

Expert Tips

Salsa verde--or green salsa--is found in the Mexican foods aisle of most supermarkets.

For a quick, south-of-the-border fiesta, serve this flavor-packed casserole with salad greens tossed with cool ranch dressing and some piping-hot corn muffins.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
280 ),
% Daily Value
Total Fat
31 g
31 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
60 mg
60 %;
Sodium
590 mg
590 %;
Total Carbohydrate
27 g
27 %
(Dietary Fiber
2 g
2 %
),
Protein
28 g
28 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
30%;
Calcium
34%;
Iron
12%;
Exchanges:
2 Starch; 3 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.