Chicken Chilaquiles Casserole

Chicken Chilaquiles Casserole
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    4 People
  • VIEWS
    27

Embark on a culinary journey to the heart of Mexico with this vibrant Chicken and Tortilla Casserole! Bursting with the rich flavors of poblano and chipotle chiles, fresh cilantro, smoky adobo, and creamy queso fresco, it's a guaranteed crowd-pleaser that will transport your taste buds south of the border.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    52 g
  • Cholesterol
    101 mg
  • Fiber
    9 g
  • Protein
    44 g
  • Saturated Fat
    4 g
  • Sodium
    341 mg
  • Sugar
    10 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat & Prepare: Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees Fahrenheit. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.

02

Step

Toast the Tortillas: Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees Fahrenheit.

03

Step

Sauté the Aromatics: Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.

04

Step

Build the Sauce: Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees Fahrenheit on an instant-read thermometer, 10 to 12 minutes longer.

05

Step

Shred the Chicken & Blend the Sauce: Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.

06

Step

Combine & Bake: Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

07

Step

Serve: Let cool and serve!

For a spicier kick, add more chipotle peppers or a pinch of cayenne pepper to the sauce.
If you don't have queso fresco, Monterey Jack or even a mild cheddar can be substituted.
Feel free to add other vegetables to the sauce, such as bell peppers or zucchini.

Audie Johnston

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 9 Ratings)
Total Reviews: (7)
  • Cielo Schaden

    This recipe is a winner! My family devoured it. The perfect blend of flavors.

  • Shawna Dooley

    Easy to follow instructions and the casserole turned out great. I added a can of corn for extra sweetness.

  • Brisa Ernser

    Amazing flavors, my family loved it. We’ve added it to our regular meal rotation!

  • Howell Mcclure

    This casserole is great for meal prepping. It tastes even better the next day!

  • Delilah Beier

    A fantastic recipe! I used feta cheese instead of queso fresco, and it worked perfectly.

  • Peter Fay

    I found it a little too spicy for my kids, so I reduced the amount of chipotle peppers next time.

  • Thora Hauck

    I loved the smoky flavor from the poblano chiles. Will definitely make this again!

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