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
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
-
Step1Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In medium bowl, mix 1 1/2 cups salsa and the sour cream.
-
Step2Break 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.
-
Step3Bake 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
1Tips from the
Pillsbury Kitchens
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