Green Chile & Chicken Chilaquiles

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7
Servings

15m
Prep Time

60m
Cook Time

1h 15m
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

recipe by:
TeresaS

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recipe by:
TeresaS

"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

Metric US

I've Tried It

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.