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Easy Chilaquiles

 12 Ratings
12 Comments
  • Prep Time 10 min
  • Total Time 45 min
  • Servings 8

Enjoy chilaquiles in a fraction of the time with this delicious recipe.

Ingredients

1 1/2
cups salsa verde
1/2
cup sour cream
1
box (4.6 oz) Old El Paso™ taco shells (8 shells)
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
2
cups shredded Monterey Jack or mozzarella cheese (8 oz)

Directions

  • 1 Heat oven to 350ºF. Spray 2-quart casserole with cooking spray. In medium bowl, mix salsa verde and sour cream.
  • 2 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.
  • 3 Bake about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
550mg
550%;
Total Carbohydrate
13g
13%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
25%;
Calcium
25%;
Iron
6%;
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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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