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Chicken Chilaquiles Casserole
Chicken Chilaquiles Casserole
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Zesty Mexican chicken and tortilla casserole with poblano chiles, chipotles, cilantro, adobo, and queso fresco - guaranteed to impress any crowd.
Ingredients:
  • 10 (6 inch) corn tortillas, each cut into 8 wedges
  • Vegetable oil spray
  • 2 poblano chiles, steamed, seeded, and chopped coarse
  • 2 onions, minced
  • 2 teaspoons Melt® Organic Buttery Spread
  • Salt
  • 0.25 cup minced fresh cilantro
  • 6 cloves garlic, minced
  • 2 teaspoons minced canned chipotle peppers in adobo sauce
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 0.75 cup low-sodium chicken broth
  • 1.5 pounds boneless chicken breasts, trimmed
  • Pepper
  • 3 ounces crumbled queso fresco or feta cheese
  • 0.25 cup low-fat sour cream
  • 1 tablespoon fresh lime juice
  • 1 tomato, cored, seeded and chopped medium
Instructions:
  • Preheat the oven to 350 degrees with the racks in the upper-middle and lower-middle positions. Place tortilla wedges in a single layer on 2 baking sheets and lightly spray both sides with vegetable oil.
  • Bake tortilla wedges until golden and crispy, 8 to 12 minutes. Flip and bake for another 8 to 12 minutes until fully toasted. Set aside and preheat oven to 500 degrees.
  • In a 12-inch skillet, mix poblano chiles, 1 cup of onions, Melt®, and 1/8 teaspoon salt. Cover and cook on medium-low heat until vegetables are softened, about 8 to 10 minutes. Uncover, raise heat to medium-high, and cook, stirring occasionally, until vegetables are lightly browned, 4 to 6 minutes more.
  • Add 2 tablespoons of cilantro, garlic, and chipotles to your pan and cook for about 30 seconds until fragrant. Pour in the tomatoes with their juice and the broth. Pat your chicken breasts dry and season them with 1/8 teaspoon pepper. Gently place the chicken breasts into the sauce and let it simmer over medium-low heat for approximately 5 minutes. Once simmering, flip the chicken, cover, and let it cook until the internal temperature reaches 160 to 165 degrees, about 10 to 12 minutes more.
  • 1. Plate the chicken. Once cooled, shred into bite-sized pieces. Blend the sauce until smooth for about 1 minute. Pour it back into the skillet, season with salt and pepper, then simmer over medium heat.
  • Mix the tortillas into the dish and cook until they start to soften, approximately 2 minutes. Add the shredded chicken to the mixture, then transfer everything to an 8-inch square baking dish. Top with cheese and bake on the lower-middle rack until heated through, for 5 to 10 minutes.

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