This Mexican classic gets an update as a layered casserole.
CHEESY CHICKEN CHILAQUILES
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon Pampered Chef Southwestern Seasoning Mix or taco seasoning
1 tablespoon butter
1 3/4 cups salsa verde
3/4 cup homemade chicken broth
3/4 cup chopped FRESH cilantro
12 cups authentic restaurant-style tortilla chips (see notes) OR**
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco (4 ounces)
Sour cream or crema (optional)
- Preheat oven to 350°.
- Melt butter in stoneware baker for 2-3 minutes while you are preparing chicken.
- Cut chicken into 1 inch pieces.
- Combine chicken and seasoning; mix well.
- Spread chicken evenly over bottom of stoneware baker.
- Bake 10-15 minutes until cooked through, stirring to separate chicken occasionally. Drain WELL and set chicken aside.
- Whisk salsa and broth together.
- Arrange half of the tortilla chips over bottom of the baker, breaking chips; top with half each of the chicken, salsa mixture and Jack cheese.
- Sprinkle with 1/2 cup of the cilantro.
- Repeat layers one time ending with Jack cheese.
- Return to the oven covered for 10-15 minutes or until cheeses are melted and most of the liquid is absorbed.
- Let stand, covered, 5 minutes.
- Sprinkle with remaining 1/4 cup cilantro and Cotija cheese.
- Serve with sour cream, if desired.
NOTES:
- Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. I used 2-2 cup bags of Fresh Gourmet Tortilla Strips.