Monday, November 20, 2017

Chicken Chilaquiles

Chicken Chilaquiles
Pop quiz.  What word(s) comes to mind when you hear “Thanksgiving”?  Turkey.  Ok.  What else?  Football.  And then?  Leftover turkey.  Fear not!  When you are out this week completing your last minute grocery shopping, pick up these ingredients and whip up an easy casserole that doesn’t include turkey and is perfect to eat while watching your favorite football team!  

Thanks to Southern Living for featuring this recipe in their magazine.  My kids gave it street cred only after Marcela Valladolid featured her favorite chilaquiles on Food TV's The Best Thing I Ever Ate.

  • 15 corn tostadas (from 1 [12.3-oz.] pkg.)
  • 2 (8-oz.) pouches green chile enchilada sauce (such as Frontera)
  • 3 cups shredded rotisserie chicken (or any kind of cooked chicken like baked or roasted)
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • 4 ounces Manchego cheese, shredded (about 1 cup)
  • 3 tablespoons sour cream
  • 1 jalapeño, thinly sliced
  • 1/4 cup fresh cilantro leaves (optional), roughly chopped
  • Avocados or guacamole

Preheat oven to 375°F. Arrange 5 tostadas in the bottom of a large cast-iron skillet or dutch oven, breaking them, if needed, to cover bottom. Top with 2/3 cup of the enchilada sauce, about 1 cup of the chicken, 2/3 cup of the Monterey Jack, and 1/3 cup of the Manchego. Repeat layers twice. Bake in preheated oven until cheese is melted and bubbles form, about 25 minutes. Serve with sour cream, avocadoes or guacamole, jalapeño, and cilantro.

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