Chicken Chilaquiles

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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.

Chicken Chilaquiles
Photo: Kritsada Panichgul
Prep Time:
40 mins
Bake Time:
15 mins
Total Time:
55 mins
Servings:
6

Ingredients

  • 10 6 inch corn tortillas, cut into 1-inch strips

  • 1 tablespoon vegetable oil

  • 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

  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

315 Calories
12g Fat
30g Carbs
23g Protein
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.

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