Monday, July 22, 2019

Easy Chicken Chilaquiles

This Chicken Chilaquiles is an easy Mexican casserole you can serve in just 35 minutes. Only 6 ingredients and serves 8


2 cups fried corn tortilla strips (directions follow)
vegetable oil (for frying)
4 cups shredded cooked chicken
1 1⁄2 cups green tomatillo sauce
1 cup shredded queso chihuahua cheese or 1 cup monterey jack cheese
1 cup sour cream


Preheat the oven to 350 degrees. 

To make the fried tortilla strips, slice corn tortillas into thin strips. Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn. Remove with a slotted spoon and drain on paper towels. 

To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish. Place the chicken on top and cover with the sauce, then top with cheese. Cover with foil and bake for 20 minutes or until heated through. Spread the sour cream over the top of the casserole and serve. Easy Peasy! 

 Note: Just make sure you pat dry the chicken. Assemble the dish right before baking, if you do it in advance, the sauce may make the tortilla strips soggy.

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