Green Chile & Chicken Chilaquiles

7
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"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 a wok."

Original recipe yields 7 servings
OK
  • Serve with

Nutritional

  • Serving Size: 1 (330.6 g)
  • Calories 524.7
  • Total Fat - 26.8 g
  • Saturated Fat - 14.5 g
  • Cholesterol - 172.9 mg
  • Sodium - 1176.2 mg
  • Total Carbohydrate - 36.1 g
  • Dietary Fiber - 5 g
  • Sugars - 5.1 g
  • Protein - 37.3 g
  • Calcium - 842.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 51 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

Arrange half the chicken in a 9X13-inch pan, then sprinkle with half the salsa, green chiles, cilantro, oregano, garlic, cumin, and some of the Cheddar cheese. Repeat these layers and top with the tortilla strips.

Step 3

Pour the stock over the top, then sprinkle with the Parmesan cheese.

Step 4

Bake in the oven at the same temperature for 30 minutes, or until heated through and the cheese is lightly golden in places.

Step 5

Serve with a dollop of sour cream, scallions, and pickles chiles to taste.

Tips & Variations


No special items needed.

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