Chicken Chilaquiles ( Mexican Layered Casserole for 2)

15m
Prep Time
32m
Cook Time
47m
Ready In

Recipe: #9424

May 04, 2013

Categories: Chicken Casseroles



"A kinda Mexican lasagna, layered tortilla, cheeses, seasoned chicken, quick homemade salsa and hot peppers. revised from Cuisine tonight for 2 - 30 minute meals"

Original is 4 servings
  • CHICKEN BOIL
  • Tortillas - for Casserole toast

Nutritional

  • Serving Size: 1 (336.5 g)
  • Calories 395.5
  • Total Fat - 13.5 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 34.6 mg
  • Sodium - 22336.3 mg
  • Total Carbohydrate - 56.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 1.3 g
  • Protein - 12.5 g
  • Calcium - 353.6 mg
  • Iron - 2.2 mg
  • Vitamin C - 51.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 400f degrees. coat 2 two cup shallow casseroles idshes with veggie spray.

Step 2

Chicken boil

Step 3

Boil water, broth, white onion, garlic, and oregano, in a saute pan, add chicken; coverpan , reduce heat to medium low, and simmer until chicken is cooked through, 10 minutes. Transfer chicken to a plate; shred when cool enough to handle.

Step 4

Add tomatillos and jalapeno to broth mixture; return to a boil and reduce to 1 cup, about 7 minutes. Mash tomatillo mixture, then add chicken, remove from heat.

Step 5

Casserole toast

Step 6

Toast the tortillas in the oven until crisp about 5 minutes. Combine cheeses in a bowl. Layer each of the two small casserols, with a tortilla, chicken mixture, then cheese. Continue layering with remaining tortillas and cheese, scatter the bell pepper over the top and bake casseroles until cheese melts and sauce is bubbly, about 10 minutes.

Step 7

Garnish casseroles with ceilanto.

Tips


  • Two 2 cup shallow casserole dishes

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the tomatillos, make sure they are bright green, firm and free of wrinkles.
  • When selecting the jalapeno pepper, choose one that is bright green and free from blemishes.

  • Instead of Monterey Jack cheese, use a combination of mozzarella and cheddar. The benefit of this substitution is that it adds a creamier texture to the casserole and a more complex flavor profile.
  • Instead of crumbled queso fresco cheese, use feta cheese. The benefit of this substitution is that it adds a salty, tangy flavor to the dish, which can help balance out the other flavors.

Vegetarian Variation Replace the chicken with 1 (15 ounce) can of black beans, drained and rinsed. Follow the same instructions as the original recipe.


Taco Variation Replace the chicken with 1 pound of ground beef. Brown the beef in a large skillet over medium-high heat, breaking it up with a wooden spoon. Add 1 tablespoon of taco seasoning and 1/4 cup of water. Cook until the beef is cooked through and the water has evaporated. Follow the same instructions as the original recipe.


Mexican Street Corn: Sweet grilled corn smothered in a creamy, spicy sauce and sprinkled with queso fresco. This Mexican street corn is the perfect side dish to complement the Chicken Chilaquiles and add a burst of flavor to the meal.


Grilled Chipotle Lime Shrimp: Grilled chipotle lime shrimp are the perfect complement to the Mexican Street Corn. The smoky, spicy flavors of the chipotle and lime pair perfectly with the creamy, spicy sauce of the corn. The shrimp also add a light, fresh flavor to the meal that is sure to please everyone.




FAQ

Q: How long should I bake the casseroles?

A: Bake the casseroles until the cheese melts and the sauce is bubbly, about 10 minutes.



Q: What ingredients are needed for the casseroles?

A: You will need ground beef, onion, garlic, tomato sauce, cheese, and your favorite seasonings. You can also add vegetables such as bell peppers, mushrooms, and zucchini for more flavor.

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Fun facts:

The origins of chicken chilaquiles can be traced back to the Aztecs who used to eat a dish of fried tortillas and chilli peppers.

The famous Mexican artist Frida Kahlo was known to enjoy eating chicken chilaquiles. It was one of her favorite dishes!