CHICKEN CHILAQUILES
This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.
Provided by CARRIEANN23
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g
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k lama
[email protected]I'm allergic to chicken, so I used tofu instead. The chilaquiles were still really tasty.
SSUNZZ SSUNZZ
[email protected]I made these chilaquiles for a brunch party and they were a huge hit! Everyone loved them.
Md Naasir Raza
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The chilaquiles were still really good.
MR XWAQAR
[email protected]These chilaquiles were absolutely delicious! I'm so glad I found this recipe.
Samira Upul
[email protected]I thought the chilaquiles were a little too salty. I think I'll use less salt next time.
Shalley Roberts
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Abdur Rahim Ansari
[email protected]I wish there were more pictures in the recipe. It would have been helpful to see how the dish should look at each stage.
Mavuyane Gxebs
[email protected]I've tried a lot of different chilaquiles recipes, and this one is definitely my favorite. The sauce is so flavorful and the chicken is always cooked perfectly.
Manuja Lakshan
[email protected]These chilaquiles were the perfect comfort food on a cold winter day.
Barbara Schultz
[email protected]I'm not sure what I did wrong, but my chilaquiles turned out really dry. Maybe I didn't use enough sauce?
Crutis Amartey
[email protected]These chilaquiles were so good, I ate two servings! I love the combination of the crispy tortilla chips and the flavorful sauce.
Online Works support
[email protected]I thought the sauce was a little too bland. I added some extra chili powder and cumin and that helped a lot.
habeebat opeyemi
[email protected]Meh.
Tyron
[email protected]These were so easy to make and they tasted delicious. I'll definitely be adding this recipe to my regular rotation.
Nakayla Lipps
[email protected]I'm not a huge fan of spicy food, but these chilaquiles were still really good. I just used a little less cayenne pepper.
Minahil Irfan
[email protected]Yum!
Exporter and Importer Guru
[email protected]This was my first time making chilaquiles and they turned out amazing! I used a rotisserie chicken to save time and it worked perfectly.
Haidy Saeed
[email protected]I've made this recipe a few times now and it always turns out great. The leftovers are just as good, if not better, the next day.
Rhys Mould
[email protected]These chilaquiles were a hit with my family! The chicken was tender and flavorful, and the sauce was just the right amount of spicy. I'll definitely be making this again.