Easy Chilaquiles

Enjoy chilaquiles in a fraction of the time with this delicious recipe.

  • prep time 10 min
  • total time 45 min
  • ingredients 6
  • servings 8

Ingredients

1 1/2
cups green tomatillo salsa
1/2
cup sour cream
8
Old El Paso™ taco shells (from 4.6 oz box)
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
2
cups shredded Monterey Jack or mozzarella cheese (8 oz)
Additional green tomatillo salsa, if desired
  • 1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In medium bowl, mix 1 1/2 cups salsa and the sour cream.
  • 2 Break taco shells into bite-size pieces. Place half of taco shell pieces in casserole. Top with shredded chicken and half of the salsa mixture. Top with half of the cheese. Repeat with remaining taco shell pieces, salsa mixture and cheese.
  • 3 Bake uncovered about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving. Serve with additional salsa.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    550mg
    550%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    25%;
    Calcium
    25%;
    Iron
    6%;
    Exchanges:
    1 Starch; 1/2 Very Lean Meat; 1/2 Lean Meat; 2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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