CHICKEN CHILAQUILES
We loved Sylvia's take on this traditional Mexican dish. Using tortilla chips helps to make this a quick and delicious dinner. Salsa verde adds a bit of spice, but you can easily adjust the heat by selecting a milder version. Mixing cream cheese and sour cream with the salsa really adds a tangy bite to the dish. The layers of...
Provided by Sylvia Waldsmith
Categories Chicken
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Spray a 1 1/2 quart baking dish or 8" cast iron pan with non-stick cooking spray.
- 2. In a microwave safe bowl, heat salsa verde for 60 seconds. Add cream cheese and stir until mostly melted. Add sour cream and stir well.
- 3. Layer half of tortilla chips in the bottom of prepared baking dish or pan, pressing down slightly to make an even layer.
- 4. Spoon half of salsa verde mixture over chips.
- 5. Spread half of the shredded chicken over salsa verde.
- 6. Evenly sprinkle half of the shredded cheese over chicken. Repeat layers. Press down gently into the dish.
- 7. Place in oven for 35 minutes until heated through. Serve garnished with salsa verde, sour cream, and scallions. Serves 4
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