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Chicken Chilaquiles Casserole

Chicken Chilaquiles Casserole

Cost $15, save $20

Source: Recommended by CookPal

  • 90 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🌮 10 (6 inch) corn tortillas, each cut into 8 wedges
    • 2 poblano chiles, steamed, seeded, and chopped coarse
    • 🍗 1 ½ pounds boneless chicken breasts, trimmed

  • Vegetables and Herbs

    • 🧅 2 onions, minced
    • ¼ cup minced fresh cilantro
    • 🧄 6 cloves garlic, minced
    • 🍅 1 tomato, cored, seeded and chopped medium

  • Condiments and Seasonings

    • 2 teaspoons minced canned chipotle peppers in adobo sauce
    • 🧂 Salt
    • 🧂 Pepper
    • 🍋 1 tablespoon fresh lime juice

  • Dairy

    • 🧀 3 ounces crumbled queso fresco or feta cheese
    • ¼ cup low-fat sour cream

  • Liquids

    • ¾ cup low-sodium chicken broth
    • 2 teaspoons Melt® Organic Buttery Spread

STEPS

1

Adjust the oven racks to upper-middle and lower-middle positions and preheat to 350°F. Spread the tortilla wedges on baking sheets and coat with vegetable oil spray.

2

Bake tortilla wedges until lightly browned and crisp, flipping halfway through, for a total of 16-24 minutes. Set aside and increase oven to 500°F.

3

Cook poblano chiles, onions, Melt®, and 1/8 tsp salt in a skillet over medium-low heat, covered, until softened, then uncovered until browned.

4

Add cilantro, garlic, chipotles, tomatoes, and broth to skillet. Pat chicken breasts dry, season with 1/8 tsp pepper, and nestle into the sauce to simmer.

5

Flip the chicken, cover, and continue to cook until chicken registers 160-165°F (10-12 minutes). Cool chicken and shred into bite-sized pieces.

6

Blend the sauce until smooth and return to the skillet. Simmer the sauce, stir in tortillas, and cook until softened.

7

Combine shredded chicken with the softened tortillas in an 8-inch baking dish. Sprinkle with queso fresco and bake until hot through, 5-10 minutes.

NUTRIENTS

Per 1 serving

🔥

474

Calories

  • 44
    Protein
  • 52
    Carbs
  • 11
    Fats

💡 For extra crunch, bake tortillas a bit longer before adding them to the skillet.Use fresh lime juice instead of bottled for brighter flavors.Swap queso fresco for Monterey Jack or cheddar for a milder taste.