Sweet taste Chicken Chilaquiles Casserole

Chicken Chilaquiles Casserole

In a pinch and in want of a fast meal that may please everyone? A one-pan, assemble-and-bake Tex-Mex casserole simply could be the solution. It takes simply five ingredients to form a melty, cheesy, smoky inexperienced chile chicken dish. Add rice and black beans for a full on fiesta! Use the breast and leg quarters of a rotisserie chicken and store-bough dish sauce for convenience. This super-fast dish is even a lot of American statelicious served with pico de gallo, guacamole, or maybe leftover tostadas on high for a lot of crunch. If you cannot realize tostadas, yellow corn hot cake chips will work.

15 corn tostadas (from one [12.3-oz.] pkg.) 2 (8-oz.) pouches inexperienced chile dish sauce (such as Frontera) three cups sliced rotisserie chicken eight ounces Monterey Jack cheese, sliced (about a pair of cups) four ounces Manchego cheese, sliced (about one cup) three tablespoons cream one jalapeño chile, thinly sliced 1/4 cup contemporary cilantro leaves, roughly shredded

How to build It

Preheat kitchen appliance to 375°F. prepare five tostadas within the bottom of an outsized robust frying pan, breaking them, if needed, to hide bottom. high with 2/3 cup of the dish sauce, regarding one cup of the chicken, 2/3 cup of the Monterey Jack, and 1/3 cup of the Manchego. Repeat layers double. Bake in preheated kitchen appliance till cheese is fusible and bubbles type, regarding twenty five minutes. Serve with cream, jalapeño slices, and cilantro.