easy chicken chilaquiles skillet supper

Name: Easy Chicken Chilaquiles Skillet Supper
Prep time: 10 min
Cook time: 50 min
Yield: 6
Cuisine: Mexican
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

54 Pinches 1 Photo

Renée G.

-, AR

Updated on Sep 20, 2014

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.

Rate

prep time 10 Min

cook time 50 Min

method Bake

yield 6 serving(s)

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

How To Make easy chicken chilaquiles skillet supper

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.

Step 2

Meanwhile, preheat oven to 350ºF. Pour out frying oil and wipe skillet gently with paper towel.
Step 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.
Step 4

Repeat with remaining tortilla strips, sauce and cheese.
Step 5

Bake about 30 minutes or until cheese is melted and beginning to turn golden brown.
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