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My review
Chicken Chilaquiles Casserole
Melt Organic Buttery Spread
"Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser."
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Ingredients
servings 474 calsOriginal recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
- Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
- Combine the poblano chiles, 1 cup of the onions, Melt(R), and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
- Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
- Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
- Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.
Footnotes
- If you cannot find poblano chiles, substitute 2 green bell peppers.
- To make this dish spicier, add the chile seeds.
Nutrition Facts
Per Serving: 474 calories; 11.1 g fat; 51.6 g carbohydrates; 43.8 g protein; 101 mg cholesterol; 341 mg sodium. Full nutrition
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Reviews
Read all reviews 7Most helpful
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6/18/2012
Nice flavor. I made a tripled the recipe to feed 10 and I also seared the chicken then loaded seared chicken and all the veggies into a roaster pan, baked for a little over an hour, was much eas...
6/7/2012
Very, VERY good despite the fact that I did not have all of the ingredients on hand (missing cilantro, chipotle peppers, tomato). Have made it twice and will make it again and again. Next time ...
8/18/2013
This was tasty, but a bit labor intensive. Also, my corn tortillas kind of cooked up to mush, not sure if this was what was supposed to happen or not, I liked it but other in my family did not.
4/6/2018
This recipe took me about 2 hours to make. I cooked the chicken by itself in salt, pepper, and cumin. It took the tortillas almost and hour to brown at 350. Maybe my dish wasn’t big enough. I co...
4/21/2017
EXCELLENT!!!! What a keeper!! The whole family loved it. I do feel that the serving sizes are off- I halved the recipe and wound up with 4-6 servings despite the entire recipe supposedly maki...
3/27/2017
I have never had chicken chilaquiles before, so I had no idea what to expect. I didn't have poblano peppers, so I substituted serrano peppers. The dish wasn't spicy, but we added hot sauce to ...