CHICKEN-ZUCCHINI CHILAQUILES

Chicken-Zucchini Chilaquiles image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup vegetable oil
15 corn tortillas, quartered
1 small zucchini, cut into 1/2-inch pieces
2 cups shredded rotisserie chicken
1 cup tomatillo salsa
1/2 cup chopped fresh cilantro, plus more for topping
1 cup shredded mozzarella or Mexican cheese blend
Sliced radishes and chopped red onion, for topping

Steps:

Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square flameproof baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.

Nutrition Facts : Calories 821, Fat 49 grams, SaturatedFat 10 grams, Cholesterol 128 milligrams, Sodium 975 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 39 grams