Ingredients for Mexican Chicken Bake Easy Chilaquiles
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- Cream Of Chicken Soup
- Cream Of Mushroom Soup
- Cheddar Cheese
- 1/2 medium yellow onion, chopped
- Bell Pepper
- Garlic Clove
- Salsa
- Corn Tortillas
- Chili Powder
- Cayenne Pepper
- 2 tablespoons vegetable oil
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How to Make Mexican Chicken Bake Easy Chilaquiles
- Preheat oven to 375°F (190°C).
- In a large skillet, heat vegetable oil over medium heat. Sauté chopped onion and minced garlic until softened, about 5 minutes.
- Add the cut tortilla pieces to the skillet and cook, stirring occasionally, until lightly browned and crispy. This will take about 8-10 minutes.
- In a large bowl, combine the cooked and shredded chicken, crispy tortilla pieces, and enchilada sauce. Season with salt and pepper to taste.
- Pour the chicken and tortilla mixture into a greased 9x13 inch baking dish.
- Top with shredded Mexican cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
- Serve immediately with a side of Mexican rice.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
9g
Fat
36g
Carbs
7g
