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Chicken Chilaquiles Casserole PDF Print E-mail
(2 votes, average 3.50 out of 5)
Monday, 19 July 2010 09:46

Printable Recipe


1/2 cup vegetable oil
10 corn 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) (I used Montery Jack)


Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
Heat oven to 350ºF. Grease 2-quart casserole.
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.
Bake about 30 minutes or until cheese is melted and golden brown.

Recipe courtesy of General Mills.


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