chicken chilaquiles

This baked Mexican casserole recipe is made with tortillas, chicken, cheese and tomato sauce. It's a healthy version of the Mexican comfort food casserole.

Mexican Casserole

corn tortillas,

avocado oil oil

onion,

Mexican spice blend

baby spinach

corn

chicken

tomatoes

cider vinegar

salt

scallions and cilantro

Preheat oven to 350ºF. Coat a 9-by-13-inch baking dish with cooking spray

Lay tortillas out on two baking sheet. Bake until just starting to harden and brown in spots, 12 to 16 minutes. Remove from the oven.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often until softened and starting to brown, 6 to 10 minutes. Stir in Mexican spice blend and cook until fragrant, 30 seconds to 1 minute. Stir in spinach, corn and chicken and cook, stirring until heated through, 3 to 4 minutes.

Open can of tomatoes, and stir in vinegar and salt. Spread about ½ cup of the tomato in the bottom of the baking dish. Layer a third of the tortillas over the sauce. Top with half of the chicken and corn mixture. Pour ¾ cup of the tomato mixture over the chicken and sprinkle with ½ cup cheese. Repeat with another layer of tortillas, the remaining chicen and corn mixture, ¾ cup sauce and ½ cup cheese. Top with the remaining tortillas and sauce.

Cover with foil and transfer to the oven. Bake the casserole until heated through, steaming and bubbling around the edges, 20 to 30 minutes. Remove foil and top with the remaining ½ cup cheese and bake until the cheese is melted and bubbling, 8 to 10 minutes.

This is a family favorite but now that there are less people at home I make it and plan to have leftovers and found that the chips go all soggy.  So now I just leave the chips out and Either serve them on the side  or I serve it over rice.  Either way it is still a favorite.  

this was the perfect way to repurpose and use up leftover chicken! Loving all of the cheese too! :)

This was so yummy! We had it for dinner and then enjoyed the leftovers for breakfast the next day!

It was a huge hit at my house!! I loved it!

We made this over the weekend and my whole family loved it! What a great recipe!

This is a new family favorite! It combines the ease of a casserole with all of the Mexican flavors I love. Delish!

This is really amazing! Packed full of flavors! So yummy!

Absolutely terrific! Such a great flavorful recipe for quick weeknight suppers!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600376833/dwp9r2do04uxhajohnhq.mp4

This Mexican Casserole recipe is made with baked corn tortillas, shredded cooked chicken, Mexican spices and sauce baked into a cheesy comforting casserole. It is hearty and satisfying Mexican comfort food for the whole family! And it’s so helpful to have as a make-ahead dinner recipe for busy nights.

Let your slow cooker make dinner tonight with these Spicy Chicken Chilaquiles! This dump and go recipe makes enough to feed a crowd and is perfect for game day or an easy weeknight dinner.

Slow Cooker Chicken Chilaquiles

red onion, chopped

red bell pepper, chopped

green bell pepper, chopped

chicken broth

cilantro

cumin

chipotles

garlic

diced tomatoes, undrained

Tortilla Chips

Shredded Mexican Cheese

Sour Cream

Combine the chicken, onion, peppers, broth, cilantro, cumin,...

Combine the chicken, onion, peppers, broth, cilantro, cumin, chipotles, garlic, and diced tomatoes in a large slow cooker and stir together. Cook on high for 4 hours or low for 8 hours.

Remove the chicken and shred with two forks,...

Remove the chicken and shred with two forks, or place it in the bowl of a Kitchen Aid and beat on medium speed for a minute to shred. Return the shredded chicken to the slow cooker, stirring to combine.

To serve, place a handful of tortilla chips...

To serve, place a handful of tortilla chips in a bowl. Pour a ladle of the soup mixture over the chips, then top with shredded cheese, sour cream, and cilantro. Serve immediately.

Delicious homemade Chilaquiles recipe with crispy corn tortillas tossed in a homemade chilaquiles sauce and topped with queso fresco and crema.

Chilaquiles

white corn tortillas* (, preferably older/stale)

oil (,

guajillo chiles

arbol chiles

chicken broth ((474 grams))

tomatillos (medium size, outer leaf removed, washed)

cumin seeds

Mexican oregano

cilantro ((4 grams))

salt (,

onion (, sliced thinly)

Queso fresco ((40 grams))

Mexican crema ((56 grams), or sour cream)

avocado (, chopped)

eggs (, fried)

can black refried beans (, warmed)

chicken ((for heartier dinner option))

Fry Tortillas (See notes for air-fryer, baked, or store-bought options): Cut corn tortillas into 6 wedges and allow them to dry on the counter for a few hours, or overnight (or, use older stale corn tortillas). Add about an inch or so of vegetable oil to the bottom of a large saucepan over medium heat. Once the oil is hot, add the corn tortillas (you may need to work in batches) to hot oil and cooking until crisp, turning them once or twice. Remove to a paper towel-lined plate.

Soak dried chiles: Use scissors to cut the dried chiles open, and remove veins and seeds inside. Place dried chiles in a saucepan and cover them with water. Bring to a boil reduce heat to simmer and cook them until softened, 20-30 minutes.

Blend Salsa Verde: While the chiles cook, make the green sauce. To a blender add 1/3 cup chicken broth, garlic, oregano and cumin seed. Blend well. Add tomatillos and ¼ cup (a small handful) fresh cilantro and blend until smooth.

Simmer: Heat a saucepan with 2 tablespoons olive oil. Once hot, add sliced onion and cook for 3 minutes. Remove onion to a plate. Pour the green tomatillo sauce from the blender into the saucepan and simmer over medium heat for 10 minutes, stirring occasionally.

Blend Red Chiles: Once the red chiles are softened, use a slotted spoon to remove the chiles from the liquid and place them in blender with 1 cup chicken broth. Blend until smooth.

Combine: Pour red chile sauce mixture into a fine mesh strainer set over the pot with the green sauce. Use a spoon to press it through the strainer and into the pot. Season with salt and simmer for 10 minutes. Add 2/3 cup more chicken broth. Simmer for 20 minutes. Taste and add a dash of oregano, or ground cumin, if needed.

Add Tortillas: Add crispy tortillas to the sauce and toss until well coated.

Serve: Divide chilaquiles between plates and sprinkle with a pinch of queso fresco. Add some sautéed onions, a drizzle of crema, sliced avocado, and chicken if desired. Serve with a side of refried black beans and a fried or sunny side up egg.

These were great!  A little time consuming with the steps for the sauce, but very well worth it and I will definitely make this again, just quadruple the batch and freeze the sauce.

https://content.jwplatform.com/videos/7iIcvNvB.mp4

This easy Chilaquiles recipe has crispy corn tortillas tossed in a homemade sauce that combines red and green sauces then topped with queso fresco and crema. It is the most flavorful and delicious chilaquiles I have ever had! Enjoy it any time of day!

Top 3 chicken chilaquiles recipes from across the web

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Mexican Casserole

Slow Cooker Chicken Chilaquiles

Chilaquiles

Top 3 chicken chilaquiles recipes from across the web

The most viewed chicken chilaquiles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Casserole

Slow Cooker Chicken Chilaquiles

Chilaquiles

The most viewed chicken chilaquiles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine