Easy Chilaquiles

Easy Chilaquiles

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

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

8

servings

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)
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 550mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 18g;
Percent Daily Value*:
    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.