Easy Chicken Chilaquiles Skillet Supper

Renée G.

By
@ReneeCooks

This is fast and easy when you need to feed the family in a hurry. You can use leftover chicken, rotisserie chicken or a handy item to keep on hand is canned chicken. That also works well in this handy-dandy supper. Toss us a mixed green salad and pour the vino. Dinner is on the table in a flash.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

50 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Heat 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.
2
Meanwhile, preheat oven to 350ºF. Pour out frying oil and wipe skillet gently with paper towel.
3
Layer 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.
4
Repeat with remaining tortilla strips, sauce and cheese.
5
Bake about 30 minutes or until cheese is melted and beginning to turn golden brown.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy