Chicken Chilaquiles
Ingredients
- 4 cups rotisserie chicken shredded, skin & bone removed
- 1 cup green onion chopped
- 2 cups Monterey Jack Jalapeno pepper cheese shredded, divided
- 4 tbsp Parmesan cheese grated
- 2 tsp chili powder
- ½ tsp Kosher salt
- ½ tsp black pepper
- 1 16 oz jar La Victoria Salsa Verde
- 2 4.5 oz cans chopped green chilies
- 1 cup sour cream
- 18 6 inch corn tortillas
- ¼ cup vegetable oil more as needed
- Cooking Spray
Instructions
- Preheat oven to 375° F. Prepare a 9"x 13" baking pan with cooking spray.
- In a large bowl, combine chicken, green onion, ½ cup grated cheese, Parmesan cheese, chili powder, salt and pepper.
- Heat enough oil in a small skillet over medium-high to just float a single tortilla. Place paper towels on a cookie sheet for draining tortillas. Lightly heat tortilla one at a time, turning once, in hot oil just until warmed through, not browned. The tortillas should still be soft when cool. Drain on paper towels.
- Pour ⅔ cup salsa Verde in bottom of the prepared pan. Arrange six tortillas to cover bottom and about an inch up the sides. They should overlap.
- Top tortillas with half the chicken mixture. Scatter one can of chopped green chilis over chicken mixture. Drizzle evenly with ½ cup sour cream.
- Layer next six tortillas. Top with remaining chicken mixture, green chilis and sour cream.
- For the last layer cover with remaining tortillas, remaining salsa Verde and grated cheese.
- Bake for 40-50 minutes or until bubbly and lightly brown on top. Allow to cool for ten minutes before serving.
Notes
This casserole can be prepared a day ahead and refrigerated before baking, until needed. Spray a sheet of aluminum foil with cooking spray before covering to keep the cheese from sticking. Allow to sit on counter for 20 minutes before baking. Leave the foil on for half the cooking time. Extend the cooking time by ten minutes.
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