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  • 5 Ratings

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.

Source: Better Homes and Gardens

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Credit: Kritsada Panichgul

Recipe Summary

prep:
40 mins
bake:
15 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

315 calories; fat 12g; cholesterol 59mg; saturated fat 4g; carbohydrates 30g; mono fat 4g; poly fat 2g; insoluble fiber 4g; sugars 6g; protein 23g; vitamin a 680.3IU; vitamin c 25.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.5mg; vitamin b6 0.4mg; folate 16.1mcg; vitamin b12 0.3mcg; sodium 721mg; potassium 588mg; calcium 232.2mg; iron 1.6mg.
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