Chicken Chilaquiles Casserole
- Active Time 15m
- Total Time 25m
8 to 10 servings
This dish does double duty as party food or main course, whether for brunch or dinner. If you prefer more spice, add a seeded and minced jalapeno to the mild green chilies before adding them to the casserole. Alternatively, serve hot sauce on the side for your guests to regulate their heat preference.
- One 15.5-ounce can black beans
- 1 cup salsa verde, divided
- 3 or 4 cups corn tortilla chips (a few handfuls)
- 2 cups pulled chicken breast
- 1 lime (juice from half and remaining cut in wedges for garnish)
- One 3.5-ounce can mild green chilies
- 1 cup shredded mix of Monterey Jack and Cheddar cheeses
- 2 tablespoons chopped cilantro
- 1 avocado, thinly sliced
- 1/2 cup diced red onion
- 1/2 cup sour cream or crema
Preheat the oven to 375 degrees F. Grease a 9 x 13-inch casserole.
Spread the black beans and 1/2 cup of the salsa verde onto the prepared casserole. Place the corn tortillas in a single layer on top of the beans, edges overlapping. Sprinkle the chicken and green chilies on top of the tortillas. Squeeze the lime juice over the chicken. Pour on the remaining 1/2 cup salsa verde. Sprinkle the cheese on top.
Place in the oven and bake until bubbling and the cheese has melted, about 8 minutes.
Garnish the top with cilantro and plate the avocado slices, red onion, sour cream and lime wedges for guests to use as a garnish for their individual servings. Serve immediately.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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