Best Chicken Chilaquiles From Campbells Kitchen Recipes

CHICKEN CHILAQUILES

Chicken Chilaquiles image

This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.

Provided by CARRIEANN23

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

¼ pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
½ (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
½ cup sour cream
2 cups shredded Monterey Jack cheese

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g

CHICKEN CHILAQUILES CASSEROLE

Chicken Chilaquiles Casserole image

You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 5

Ingredients

1/2 cup vegetable oil
10 Old El Paso™ flour tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
2 cups shredded cooked chicken or turkey
1 1/3 cups salsa verde or green sauce
2 cups shredded Chihuahua or mozzarella cheese (8 ounces)

Steps:

Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
Heat oven to 350°F. Grease 2-quart casserole.
Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
Bake about 30 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 490, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg