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Chicken Chilaquiles Recipe

   
 

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     Chicken Chilaquiles

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   overnight

Ingredients
12 (6 inch) corn tortillas, each cut into 8 wedges
1½ cup salsa verde (such as herdez)
3/4 cup chopped green onions
1/2 cup fat free sour cream
cooking spray
2 cup shredded skinless boneless rotisserie chicken breast
1 cup (4 oz) preshredded mexican blend cheese
 

Instructions
Preheat oven to 375.
Arrange half of tortilla wedges on a large baking sheet, overlapping some if necessary. Bake in oven for 10 min or until crisp. Remove tortilla wedges from pan. Repeat procedure with remaining tortilla wedges.
Combine salsa, green onions, and sour cream, stirring with a whisk. Place half of the tortilla wedges in an 11 X17 in baking dish coated with cooking spray. Top evenly with 1 cup of chicken 1 cup of salsa and 1/2 cup of cheese. Cover with foil coated with cooking spray and refrigerate for 8 hrs or overnight.
Preheat oven to 350. Remove casserole from refrigerator; let stand at room temperature for 15 min. Bake casserole for 30 min, uncover and bake an additional 20 min or until bubbly around the edges and the cheese begins to brown.


Originally Submitted
2/14/2010





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