Enjoy chilaquiles in a fraction of the time with this delicious recipe.
cups salsa verde
cup sour cream
box (4.6 oz) Old El Paso™ taco shells (8 shells)
cups shredded deli rotisserie chicken (from 2-lb chicken)
cups shredded Monterey Jack or mozzarella cheese (8 oz)
Heat oven to 350ºF. Spray 2-quart casserole with cooking spray. In medium bowl, mix salsa verde and sour cream.
Break up taco shells into bite-size pieces. Place half of shells in casserole. Top with shredded chicken, followed by half of salsa mixture. Top with half of the cheese. Repeat with remaining shells, salsa mixture and cheese.
Bake about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving.
Although traditionally served for breakfast, this recipe makes a delcious lunch or dinner.
Salsa verde, or green salsa, is found in the Mexican aisle of most grocery stores.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.