"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." — Melt Organic Buttery Spread
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10 (6 inch)
corn tortillas, each cut into 8 wedges
Vegetable oil spray
poblano chiles, steamed, seeded, and chopped coarse
Melt® Organic Buttery Spread
minced fresh cilantro
minced canned chipotle peppers in adobo sauce
1 (14.5 ounce) can
whole peeled tomatoes
low-sodium chicken broth
1 1/2 pounds
boneless chicken breasts, trimmed
crumbled queso fresco or feta cheese
low-fat sour cream
fresh lime juice
tomato, cored, seeded and chopped medium
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 easier with feeding such a large crowd and I could do other preps while it was cooking and not watch it so close. Made enough for leftovers.
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 might try using a spicier pepper than the poblano.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Chilaquiles Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 100
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