Chicken Chilaquiles

Chicken Chilaquiles

50
CARRIEANN23 0

"This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro."

Ingredients 45 m {{adjustedServings}} servings 388 cals

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Nutrition

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  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
  3. Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
  4. Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
Tips & Tricks
Chicken Noodle Casserole I

See how to make a terrific weeknight casserole.

Easy Chicken Enchiladas

See how to make incredibly quick-and-easy chicken enchiladas.

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Reviews 50

  1. 62 Ratings

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jessann5
1/25/2011

very, very good! I did not have any tortilla chips, so i used corn tortillas that I tore and placed in the baking dish. I had left over beans and rice so I threw them in the dish as well and baked. Thanks for a really tasty recipe!

Robbie Rice
3/11/2010

This one's a keeper! Used Queso Quesadilla Cheese (triple redundancy) and mixed it right into the sour cream and enchilada sauce mixture, then layered it with the rest of the ingredients. Didn't need any other tweaking, not even salt! P.S. No need to thaw the corn first. WE LOVED THIS DISH!

heather's kitchen
6/1/2009

Delicious!! I made this before any reviews were made and WOW!! I made a few changes to the recipe - I used mozzarella instead of monterey jack and I made my own enchilada sauce so it was red not green. Very tasty and mexican. Leftovers were excellent the next day!