“Enjoy chilaquiles in a fraction of the time with this delicious recipe.” - by Old El Paso®
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat oven to 350 degrees F. Spray 2-quart casserole with cooking spray. In medium bowl, mix salsa verde and sour cream.
- Break up taco shells into bite-size pieces. Place half of shells in casserole. Top with shredded chicken, followed by half of salsa mixture. Top with half of the cheese. Repeat with remaining shells, salsa mixture and cheese.
- Bake about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 280 cal
- 14%
- Fat
- 16.2 g
- 25%
- Carbs
- 14.2 g
- 5%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"My whole family loved this recipe! I substituted tortilla chips in place of the taco shells. It turned out great!..." See more"
Hockey_Fan
"This was really good, and so easy! I used the entire rotisserie chicken rather than just two cups worth. I also went ahead and used an entire jar of Goya salsa verde; it's just a bit more than 1.5 cup..." See mores. Since I used a little more salsa I made sure to add a touch more sour cream too. Instead of taco shells I used ten La Banderita tostadas. Next time I think I'll try using some Queso Blanco instead of Monterey Jack."
PlaceOfYes
"We just liked this recipe. It is easy and ingredients are economical. It came out dry...I used regular old chicken I cooked and shredded myself at home. The deli rotisserie chicken might have made it ..." See moreless dry. If you can't get to the deli like me, maybe a can of cream 'o chicken soup would make it less dry! That's what I'm going to add to this next time I make it...which will probably be soon because I still have all the ingredients to do it again!"
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