Recipe: Chicken Chilaquiles

Chicken Chilaquiles

Prep Time
10 minutes

Cook Time:
50 minutes

Servings
6 (1 1/2-cup) servings

QUICK TIPS

Prep Tip: For the chicken, use leftover, frozen or canned chicken. If you have leftover, cooked chicken, remove the skin and bones and shred the meat. For frozen chicken, look for fully-cooked, shredded chicken breast in the freezer case of your grocery store. You’ll need about 12 ounces for this recipe. Or, for canned chicken, purchase two 9.75-ounce cans of white and dark chunk chicken in water and then drain it before using it.

Nutrition Label
easy as:

Chicken Chilaquiles

Chilaquiles was originally invented to use up leftovers. But we think this recipe deserves a better reputation! It bubbles with the deliciousness of corn tortilla strips layered with a flavorful and creamy mixture of chicken and tomatoes.

INGREDIENTS

  • 3 cups chopped, cooked chicken
  • 2 cans (10 3/4 oz. each) heart-healthy condensed cream of chicken soup
  • 1 can (14.5 oz.) diced tomatoes with green chilies
  • 12 (6-inch) corn tortillas, cut into 1-inch-wide strips
  • 1 cup shredded taco cheese or cheddar cheese

DIRECTIONS

  1. Preheat oven to 350°F.
  1. In large bowl, stir together chicken, condensed soup and undrained tomatoes.
  1. In 13 x 9 x 2-inch baking dish, layer in order: 1/3 of the tortilla strips, 1/2 of the chicken mixture, another 1/3 of the tortilla strips, the remaining chicken mixture and the remaining tortilla strips.
  1. Tightly cover dish with foil. Bake, covered, about 40 minutes or until the mixture is hot in the center. Remove from oven.
  1. Remove foil. Sprinkle with cheese. Return to oven. Bake, uncovered, about 10 minutes more or until the cheese melts. Serve warm.
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