Chicken Chilaquiles Casserole

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



Total Time






cup vegetable oil
flour or corn tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
cups shredded cooked chicken or turkey
1 1/3
cups salsa verde or green sauce
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.
Makes 6 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Salsa verde--or green salsa--is found in the Mexican foods aisle of most supermarkets.
Special Touch
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:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 280 ),
  • Total Fat 31 g
    • (Saturated Fat 8 g,),
  • Cholesterol 60 mg;
  • Sodium 590 mg;
  • Total Carbohydrate 27 g
    • (Dietary Fiber 2 g,
  • Protein 28 g;
Percent Daily Value*:
    • 2 Starch;
    • 3 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.