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Chicken Chilaquiles

Submitted by: JustRightMenus

Servings: 4

Categories: Mexican, casserole, chicken, leftover chicken

From the kitchen of:

from Easy Meals: Mexican (Copyright 2001 by Parragon - page 32)


12 small stale tortillas, cut into strips

1 TB vegetable oil (OPTIONAL)

4 servings cooked chicken, cut into bite-sized pieces

3/4 c. salsa verde

1/2 c. chopped fresh cilantro

1 tsp finely chopped fresh oregano or thyme

4 garlic cloves, chopped finely

1/4 tsp ground cumin

3 c grated cheese, such as Cheddar, Manchego, or mozzarella

2 c chicken broth (be sure it's not too salty - bouillon is way too salty for this recipe!)

1 1/3 c Parmesan cheese


Serve on the side: 

1 1/2 c sour cream

3-5 scallions, sliced thinly

pickled chilis


Place the tortilla strips in a roasting pan adn toss with the oil (or just spray w/ a bit of nonstick spray), then bake in a preheated oven at 375 for about 30 minutes, or until they are crisp and golden.

Arrange the chicken in a 9 x 13 inch casserole pan.

Sprinkle with half of the salsa verde, cilantro, oregano, garlic, cumin, and cheeses.

*Reserve a bit of the cheese though to put on top as last layer - see below.*

Repeat these layers and top with the tortilla strips.

Pour the bouillon over the top, then sprinkle with the reserved cheese.

Bake at 375 for 30 minutes, or until the cheese is lightly golden in areas.

Garnish with the sour cream, scallions, and pickled chilis. Serve at once.