Chicken Chilaquiles Casserole Recipe

Chicken Chilaquiles Casserole

4.4

(9)

7 Reviews

3 Photos

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.

Submitted by Melt Organic Buttery Spread

Published on June 23, 2020

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

10 (6 inch) corn tortillas, each cut into 8 wedges
Vegetable oil spray
2 poblano chiles, steamed, seeded, and chopped coarse
2 onions, minced
2 teaspoons Melt® Organic Buttery Spread
Salt
¼ cup minced fresh cilantro
6 cloves garlic, minced
2 teaspoons minced canned chipotle peppers in adobo sauce
1 (14.5 ounce) can whole peeled tomatoes
¾ cup low-sodium chicken broth
1 ½ pounds boneless chicken breasts, trimmed
Pepper
3 ounces crumbled queso fresco or feta cheese
¼ cup low-fat sour cream
1 tablespoon fresh lime juice
1 tomato, cored, seeded and chopped medium

Directions

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®, 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.

Tips

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
11g	Fat
52g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 474
% Daily Value *
Total Fat 11g	14%
Saturated Fat 4g	22%
Cholesterol 101mg	34%
Sodium 341mg	15%
Total Carbohydrate 52g	19%
Dietary Fiber 9g	33%
Total Sugars 10g
Protein 44g	88%
Vitamin C 61mg	68%
Calcium 222mg	17%
Iron 4mg	20%
Potassium 975mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection