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You are here: Home / Breakfast / Chicken Chilaquiles Casserole

May 17, 2016 By Kaitlin 4 Comments

Chicken Chilaquiles Casserole

My fiance is obsessed with leftovers. For whatever reason, he seems to think that most food tastes better the second time around. So I typically make a few more servings than we need so that he has his beloved leftovers the next day.

Chicken Chilaquiles Casserole

OXO makes cooking and storing food/leftovers super simple with their new 14 Piece Glass Bake, Serve & Store Set (paid link). The set is awesome to prepare foods beforehand, or to easily refrigerate/freeze any leftovers. It includes a Glass 3 Qt Baking Dish with Lid, Glass 2 Qt Baking Dish with Lid, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, 2 Cup Round SNAP Container, and 4 Cup Round SNAP Container.

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For make ahead recipes, this glass bakeware is a huge time saver: they are made of thermal shock-resistant borosilicate glass, which allows dishes to be taken directly from the freezer to the oven or microwave — no need to fully thaw. The glass can withstand up to 250 degrees F of temperature change! Generous handles make removing dishes from the oven super easy, even when wearing oven mitts.

Chicken Chilaquiles Casserole

This set is perfect for recipes on the go as well; the baking dishes and SNAP containers come with raised slosh-proof lids for easy transportation. The SNAP Glass Food Storage is also microwave safe for reheating leftovers (just undo the tabs of the lid first), and provides a leak-proof seal, so it’s great for lunches to take to work!

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I made this recipe for Chicken Chilaquiles Casserole recently for dinner using OXO’s 3 quart baking dish (9×13). Chilaquiles are actually typically a breakfast recipe, using lightly fried tortillas and salsa. This version is a casserole take on the traditional, and uses grilled corn tortillas baked with a quick homemade tomatillo salsa, rotisserie chicken, and cheese.

Chicken Chilaquiles Casserole

Ingredients:

  • meat from 1 rotisserie chicken, shredded (~3 cups)
  • 1 cup 1% low-fat milk
  • 1/3 cup packed fresh cilantro leaves
  • 1 (26 oz) can whole tomatillos, drained
  • 1 (4.5 oz) can chopped green chilies, drained
  • 1/2 cup chopped scallions
  • 1 cup finely chopped Monterey Jack cheese, divided
  • 3 tablespoons grated Parmesan cheese
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 16 (6 inch) corn tortillas
  • chopped red bell pepper and cilantro, for garnish

 Preheat your oven to 375 degrees F. Shred your rotisserie chicken and add to a large bowl. Set aside.
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Add the milk, cilantro, tomatillos, and green chilies to a blender and process until smooth.
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Add the green onions, 1/2 cup Monterey Jack cheese, Parmesan cheese, chili powder, salt and pepper to the bowl with the chicken and mix to combine.
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Lightly grill your corn tortillas on a grill pan.
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Spray a 9×13″ baking dish with at least 2 inch sides with cooking spray.
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Pour in a thin layer of the tomatillo mixture into the bottom of the pan, just enough to cover the bottom, about 1/2 cup.
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Top the tomatillo mixture with 6 grilled corn tortillas.
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Add half of the chicken mixture on top.
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Add another layer of 6 corn tortillas,
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then the remaining chicken mixture,
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and a final layer of tortillas.
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Pour the remaining tomatillo mixture over the top of the tortillas, evenly coating everything.
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Top with the remaining 1/2 cup Monterey Jack cheese.
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Bake at 375 degrees F for 20 minutes. Remove from oven and top with chopped cilantro and diced red bell peppers, if desired.
Chicken Chilaquiles Casserole
There is a little bit of heat from the tomatillo mixture, so you can add a dollop of sour cream on top if you’d like. I loved the little bit of heat on it’s own!
Chicken Chilaquiles Casserole
This dish was simple to make and was super filling. Plus, we even had leftovers (my fiance was so happy). He was even happier when he heard this was traditionally a breakfast recipe; he ate it again the next morning!
Chicken Chilaquiles Casserole
The OXO baking dish comes with a lid, so you could make this recipe ahead of time and reheat. We ate quite a bit of this, so to save room in my fridge, I transferred the leftovers into the SNAP containers.
 Chicken Chilaquiles Casserole Chicken Chilaquiles Casserole
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Chicken Chilaquiles Casserole

Yield: 6 servings

Chicken Chilaquiles Casserole

Ingredients

  • meat from 1 rotisserie chicken, shredded (~3 cups)
  • 1 cup 1% low-fat milk
  • 1/3 cup packed fresh cilantro leaves
  • 1 (26 oz) can whole tomatillos, drained
  • 1 (4.5 oz) can chopped green chilies, drained
  • 1/2 cup chopped scallions
  • 1 cup finely chopped Monterey Jack cheese, divided
  • 3 tablespoons grated Parmesan cheese
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • cooking spray
  • 16 (6 inch) corn tortillas
  • chopped red bell pepper and cilantro, for garnish

Instructions

  1. Preheat your oven to 375 degrees F. Shred your rotisserie chicken and add to a large bowl. Set aside.
  2. Add the milk, cilantro, tomatillos, and green chilies to a blender and process until smooth.
  3. Add the green onions, 1/2 cup Monterey Jack cheese, Parmesan cheese, chili powder, salt and pepper to the bowl with the chicken and mix to combine.
  4. Lightly grill your corn tortillas on a grill pan.
  5. Spray a 9×13″ baking dish with at least 2 inch sides with cooking spray.
  6. Pour in a thin layer of the tomatillo mixture into the bottom of the pan, just enough to cover the bottom, about 1/2 cup.
  7. Top the tomatillo mixture with 6 grilled corn tortillas.
  8. Add half of the chicken mixture on top.
  9. Add another layer of 6 corn tortillas, then the remaining chicken mixture, and a final layer of tortillas.
  10. Pour the remaining tomatillo mixture over the top of the tortillas, evenly coating everything.
  11. Top with the remaining 1/2 cup Monterey Jack cheese.
  12. Bake at 375 degrees F for 20 minutes. Remove from oven and top with chopped cilantro and diced red bell peppers, if desired.
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Filed Under: Breakfast, Gluten Free, Latin America, Main Dish, Make Ahead, Nut Free, Poultry, Review, Weeknight Meal Tagged With: 14 Piece Glass Bake Serve and Store Set, Breakfast, Casserole, Cheese, Chicken, Chilaquiles, Chili, Cilantro, Corn Tortillas, Dinner, Gluten Free, Green Chilies, I Can Cook That, Make Ahead, Milk, Monterey Jack, Oxo, Parmesan, Poultry, Recipe, Red Bell Pepper, Rotisserie, Salsa, Scallions, Tomatillos

Comments

  1. Mary Frances says

    May 24, 2016 at 9:41 pm

    I hear second time food tastes better too. Maybe it does. I will pay attention to the taste next time I have some leftovers. This is a delicious plate. Thanks for sharing 🙂

    Reply

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