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Chicken Chilaquiles Casserole

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  • Prep 15 min
  • Total 45 min
  • Servings 6
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This Chicken Chilaquiles Casserole recipe serves up a tasty twist on a traditional, crowd-favorite Mexican dish called chicken chilaquiles. Pan-fried tortilla strips, green salsa, shredded chicken and melty cheese are layered into a casserole dish and baked to perfection in just 45 minutes. Easy, cheesy and packed with flavor, this Chicken Chilaquiles Casserole is a sure hit at your next get-together!
By Betty Crocker Kitchens
Updated Mar 9, 2023
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Ingredients

  • 1/2 cup vegetable oil
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count), cut into 1/2-inch strips
  • 2 cups shredded cooked chicken or turkey
  • 1 1/3 cups salsa verde or green salsa
  • 2 cups shredded Chihuahua or mozzarella cheese (8 ounces)

Steps

  • 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 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Salsa verde, also called green salsa, can be found in the Mexican food aisle of most supermarkets.
  • tip 2
    Want to turn your meal into a south-of-the-border fiesta? Serve your Chicken Chilaquiles Casserole with piping hot corn muffins and some salad greens tossed with cool ranch dressing.

Nutrition

490 Calories, 31 g Total Fat, 28 g Protein, 27 g Total Carbohydrate

Nutrition Facts

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