Easy Chicken Chilaquiles Skillet Supper

Renée **II**


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.

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10 Min
50 Min


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.

About this Recipe

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