Easy Chilaquiles

  • Prep 10 min
  • Total 45 min
  • Servings 8

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)

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
550mg
23%
Potassium
240mg
7%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
5%
Sugars
2g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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