Easy Chicken Chilaquiles Skillet Supper
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- ½ cup vegetable oil
- 10 corn tortillas (6 to 8 inches in diameter), cut into ½” strips
- 2 cups shredded cooked chicken (i use a rotisserie chicken, usually)
- 1 ½ cups salsa verde or green sauce
- 2 cups shredded mexican cheese blend
1Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain on paper towels.
2Meanwhile, preheat oven to 350ºF. Pour out frying oil and wipe skillet gently with paper towel.
3Layer half of the tortilla strips in skillet; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into skillet.
4Repeat with remaining tortilla strips, sauce and cheese.
5Bake about 30 minutes or until cheese is melted and beginning to turn golden brown.