Recipes and Cooking Chicken Chilaquiles 4.4 (5) Add your rating & review Mix it up with this easy chilaquiles recipe for your next Mexican- style meal. This tasty Mexican casserole is made with corn tortillas, dried tomatoes, chicken, and queso fresco. Serve with a sour cream dip to make your chicken chilaquiles unforgettable. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 40 mins Bake Time: 15 mins Total Time: 55 mins Servings: 6 Jump to Nutrition Facts Ingredients 10 6 inch corn tortillas, cut into 1-inch strips 1 tablespoon vegetable oil ⅓ cup chopped onion (1 small) 2 cloves garlic, minced 1 teaspoon dried Mexican oregano or dried regular oregano, crushed 2 14.5 ounce can diced tomatoes, undrained 1 - 2 canned chipotle chile peppers in adobo sauce, finely chopped, plus 1 teaspoon of the adobo sauce* 1 14 ounce can reduced-sodium chicken broth 2 cup shredded cooked chicken ¼ teaspoon cracked black pepper 1 cup crumbled queso fresco, Cotija, or feta cheese (4 ounces) Fresh cilantro sprigs ¼ cup sour cream 1 tablespoon milk Directions Preheat oven to 350°F. Spread tortilla strips in an even layer on two large baking sheets. Bake for 15 minutes. Cool on a wire rack. In an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is softened, stirring occasionally. Add tomatoes and chile pepper plus the reserved 1 teaspoon adobo sauce. Bring to boiling; cook for 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, for 5 minutes. Add chicken and black pepper; heat through. Set aside a few baked tortilla strips. Gradually stir the remaining tortilla strips into chicken mixture; heat through. Remove from heat; sprinkle with cheese. Garnish with cilantro sprigs and the reserved tortilla strips. In a small bowl, combine sour cream and milk; serve with the chilaquiles. * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Rate it Print Nutrition Facts (per serving) 315 Calories 12g Fat 30g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 315 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 59mg 20% Sodium 721mg 31% Total Carbohydrate 30g 11% Total Sugars 6g Protein 23g Vitamin C 25.4mg 127% Calcium 232.2mg 18% Iron 1.6mg 9% Potassium 588mg 13% Folate, total 16.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.