Easy Chilaquiles Recipe
Pull this casserole together in minutes using store-bought rotisserie chicken and canned red or green enchilada sauce. This recipe bypasses frying the tortillas and utilizes a good way to use up stale tortilla chips.
Ingredients
- 16 oz. can red or green enchilada sauce
- 1 lb. shredded cheese of choice
- 1 C chicken broth
- 2-4 C broken tortilla chips
- 3-4 C shredded chicken
- 1/4 C sautéed onion (optional)
- 1 blackened jalapeno ( seeded, minced) or small can green chiles
- salt and pepper to taste
- garnish: fried eggs, sliced avocados, lime slices, cream or sour cream, cilantro
Directions
- Heat oven to 350 degrees.
- Grease a 9x11 pan and put tortilla chips in.
- Pour chicken broth over chips.
- Spread on chiles/jalapenos.
- Spread shredded chicken and onions on top.
- Pour sauce over chicken.
- Sprinkle cheese on top.
- Bake 20 minutes, covered.
- Uncover and let rest 10 minutes.
- Add preferred garnishes and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 497g | |
| Recipe makes 4 servings | |
| Calories 1228 | |
| Calories from Fat 536 | 44% |
| Total Fat 59.53g | 74% |
| Saturated Fat 10.45g | 42% |
| Trans Fat 0.12g | |
| Cholesterol 106mg | 35% |
| Sodium 1731mg | 72% |
| Potassium 704mg | 20% |
| Total Carbs 129.67g | 35% |
| Dietary Fiber 10.6g | 35% |
| Sugars 9.73g | 6% |
| Protein 41.52g | 66% |
