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Chicken Chilaquiles Casserole

Chicken Chilaquiles Casserole
  • Prep 5 min
  • Total 45 min
  • Servings 6
You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.
Updated April 18, 2017

Ingredients

  • 1/2 cup vegetable oil
  • 10 Old El Paso™ flour tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
  • 2 cups shredded cooked chicken or turkey
  • 1 1/3 cups salsa verde or green sauce
  • 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.

  • Salsa verde--or green salsa--is found in the Mexican foods aisle of most supermarkets.
  • 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 Facts

Serving Size: 1 Serving
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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