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Easy Chilaquiles

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By Pillsbury Kitchens
Updated Mar 1, 2013
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Enjoy chilaquiles in a fraction of the time with this delicious recipe.

Easy Chilaquiles

  • Prep Time 10 min
  • Total 45 min
  • Ingredients 6
  • Servings 8
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Ingredients

  • 1 1/2 cups green tomatillo salsa
  • 1/2 cup sour cream
  • 8 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
  • Additional green tomatillo salsa, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In medium bowl, mix 1 1/2 cups salsa and the sour cream.
  • Step 
    2
    Break taco shells into bite-size pieces. Place half of taco shell pieces in casserole. Top with shredded chicken and half of the salsa mixture. Top with half of the cheese. Repeat with remaining taco shell pieces, salsa mixture and cheese.
  • Step 
    3
    Bake uncovered about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving. Serve with additional salsa.

Nutrition

290 Calories
18g Total Fat
18g Protein
13g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
550mg
23%
Potassium
240mg
7%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
5%
Sugars
2g
Protein
18g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Very Lean Meat; 1/2 Lean Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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