Chicken Chilaquiles ( Mexican Layered Casserole for 2)
Created by Derf on May 4, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 32m
- Recipe #9424
Ingredients
- Veggie spray
- CHICKEN BOIL
- 1 cup water
- 1/2 cup chicken broth, low sodium type
- 1/2 cup white onion, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon dried oregano
- 1 (8 ounce) boneless, skinless chicken breast, seasoned with salt and pepper
- 1 pound tomatillos, peeled and quartered
- 2 tablespoon jalapeno pepper, minced
- Tortillas - for Casserole toast
- 4 (6 inch) corn tortillas, brushed with olive oil
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup crumpled queso fresco cheese (or feta cheese)
- 1/2 red bell pepper, chopped
- Fresh cilantro leaves, torn, for garnish
How to Make
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Step 1: Preheat oven to 400f degrees. coat 2 two cup shallow casseroles idshes with veggie spray.
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Step 2: Chicken boil
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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.
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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.
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Step 5: Casserole toast
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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.
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Step 7: Garnish casseroles with ceilanto.
Nutritional Facts
- 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