Chicken Chilaquiles

Mille® 's Note:

I found this tasty recipe in a package of flour tortillas. Great way to use up leftover poultry!

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 3

• 4 large flour tortillas , cut into 1-inch strips
• ¼ cup vegetable oil
• 1 cup diced/shredded cooked chicken or 1 cup diced/shredded cooked turkey
• ¾ cup salsa (as spicy or mild as you like)
• 1 cup monterey jack cheese or 1 cup mozzarella cheese , shredded
• sour cream (optional) or guacamole (optional)

Directions:

1. Preheat oven to 350 degrees.
2. Heat oil in a large skillet until hot.
3. Cook tortilla strips in hot oil for 30 to 60 seconds or until they are a light golden brown; drain on paper towel.
4. Place the tortilla strips in a lightly greased 2-quart baking dish.
5. Top with cooked poultry, salsa and shredded cheese.
6. Bake 30 to 35 minutes or until cheese is melted and bubbly around the edges.
7. Serve with sour cream or guacamole.

Reviews

[Evie*]

Recently made Quesadillas for the first time so this sounded really good. After I took this out of the oven I added to the top 1/2 sliced green bell pepper,1 chilli, one sliced tomato, a 1/2 cup sliced black olives and then put the sour cream on top. It was divine. Thanks for posting =)

[Napoleon XIV]

Great way to use up leftover roast beef, also. I will definitely make this again with other leftovers. By the way - the fried tortillas are very tasty just on their own, or dipped in salsa!

[Squeaky104]

Really yummy! I added scallions on top and served with sour cream. This one is a keeper! I skipped cutting the tortillas into strips and frying them in oil. The first time I made it I did. The second time I made it I just sprayed PAM in the frying pan and lightly browned each tortilla for about 1 minute on each side. Then tore 2 of them into pieces and overlapped them to cover the bottom of the casserole dish. Then I put on the chicken and salsa mixture and then two more torn tortillas then sprinkled on the cheese. The pieces I tore were large - about 3 or 4 inches. So it turned out to be a lot easier doing it that way and less fat by not cooking the strips in oil with almost no difference in taste. Overall a great recipe. Freezes well too :)