Green Chile & Chicken Chilaquiles
Servings
Prep Time
Cook Time
Ready In
Recipe: #25946
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
"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."
Ingredients
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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.