Created by: TeresaS
Created on April 19, 2017
Categories: Main Dish, Poultry, Chicken, Dairy, Cheese, Cheddar, Mexican, Cinco de Mayo, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Cooked Chicken or Beef, Cooked Chicken, Spices, Boneless Pieces (more)
Green Chile & Chicken Chilaquiles
"Found this in an old Mexican cookbook. This dish makes a perfect midweek supper. Use tortilla chips instead of baking the tortillas, if you prefer. I like using flour tortillas cooked in the oven."
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Prep Time: 15mPT15M
Cook Time: 60mPT60M
- 10 corn (307 grams) tortillas (cut into strips, 8-inch)
- 1 tablespoon oil (vegetable oil)
- 8 ounces cooked chicken breast (cut into bite-size pieces, precooked)
- 16 ounces salsa (chunky salsa of your choice)
- 3 tablespoons cilantro
- 1/2 teaspoon oregano
- 4 garlic cloves, finely chopped
- 1/4 teaspoon ground cumin
- 3 cups cheddar cheese, grated
- 1 3/4 cups chicken stock
- 1 cup Parmesan cheese, freshly grated
- Serve with
- 1 1/2 cups sour cream
- 3 to 5 scallions, thinly sliced
- Pickled chilies
What You Will Need
No special items needed.
Preheat the oven to 375°F. Place the tortilla strips in a roasting pan and toss with the oil, then bake for 30 minutes, or until crisp and golden.
Arrange half the chicken in a 9X13-inch pan, then sprinkle with half the salsa, cilantro, oregano, garlic, cumin, and some of the Cheddar cheese. Repeat these layers and top with the tortilla strips.
Pour the stock over the top, then sprinkle with the Parmesan cheese.
Bake in the oven at the same temperature for 30 minutes, or until heated through and the cheese is lightly golden in places.
Serve with a dollop of sour cream, scallions, and pickles chiles to taste.
- Serving Size: 1 (467.6 g)
- Calories 775.8
- Total Fat - 40.1 g
- Saturated Fat - 21.8 g
- Cholesterol - 259.3 mg
- Sodium - 1762.3 mg
- Total Carbohydrate - 51.4 g
- Dietary Fiber - 7.1 g
- Sugars - 6.1 g
- Protein - 55.4 g
- Calcium - 1258.9 mg
- Iron - 3.6 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.2 mg