Chicken Chilaquiles Casserole
Description
This one pot Tex-Mex dish is a tasty casserole that is easy to prepare and has just a few ingredients. It's the perfect weeknight dinner for your hungry family. Serve with black or refried beans and Mexican rice, if desired.
Ingredients
15 corn tostadas or yellow corn tortilla chips
16 oz. green chile enchilada sauce
3 c. shredded rotisserie chicken or left-over chicken
8 oz. Monterey Jack cheese, shredded
4 oz. Manchego cheese, shredded
sour cream
1 jalapeño chile, thinly sliced
avocado slices
1/4 c. fresh cilantro leaves, roughly chopped
pico de gallo
guacamole
Directions
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Preheat oven to 375 degrees.
Arrange 5 tostadas in the bottom of a large cast-iron skillet, breaking tostadas, to cover bottom, if needed. Top with 2/3 c. enchilada sauce, 1 c. shredded chicken, 2/3 c. Monterey Jack cheese, and 1/3 c. Manchego cheese. Repeat layers two more times.
Bake until cheese is melted and bubbles form, about 25 minutes.
Serve with sour cream, jalapeño slices, avocado slices, cilantro, pico de gallo or guacamole, if desired.
6 servings.