Chicken Chilaqquiles
Broken corn tortillas layered with chicken, Rotel tomatoes, melted Velveeta, and sour cream, baked into a bubbling Tex-Mex casserole that feeds eight. Big flavor, minimal effort.
YIELD
8 servingsPREP
10 minCOOK
50 minREADY
1 hrsChilaquiles at their heart are all about turning stale tortillas into something spectacular, and this version goes full Tex-Mex with it.
Broken corn tortillas line the bottom of a baking dish, then get buried under a loaded mixture of chopped chicken, Rotel tomatoes, sautéed onions, Velveeta, and sour cream.
The Velveeta melts into everything, creating that stretchy, gooey blanket of cheese that makes people fight over the corner pieces.
Forty-five minutes in the oven and you’ve got a bubbling, golden casserole that feeds a crowd without breaking a sweat.
Kitchen Tips
- Drain the tomatoes but save the juice. If the casserole looks dry while baking, splash some in.
- Day-old or slightly stale tortillas work best here. They hold up to the sauce without turning to mush.
- Dice the Velveeta into small cubes so it melts evenly throughout the filling
Ingredients
Directions
Preheat oven to 325℉ (160℃).
In a large skillet, sauté onions in butter.
Drain all tomatoes and reserve juice.
To the onions, add the drained tomatoes and chiles, tomatoes, cheese, chicken and sour cream.
Line bottom of a greased 9×13 inch baking dish with the tortilla pieces.
Top with the chicken mixture and bake uncovered for 45 minutes.
Add small amounts of tomato liquid if mixture seems too dry.
Comments
