Posted by Tara on Wednesday, May 4th, 2011
Looking for a quick and easy dish for Cinco De Mayo? Thanks to Nicole from the Franklin Altman Eye Care in Mt. Juliet for not only sharing her dish with my hubby when he was by to get an eye checkup, but also thanks for sharing the RECIPE with me. Chicken Chilaquilas are made with deli-style rotisserie chicken and can be assembled in a snap for Cinco De Mayo. And there is just enough time while this dish bakes to whip up some Guacamole and Restaurant Style Salsa!
- 1 cooked Rotisserie chicken shredded
- 1 medium onion chopped
- 8-10 soft corn tortillas largely diced
- 16 oz shredded Mexican blend cheese or Monterey Jack cheese
- 1 regular size can of sliced Black Olives (optional)
- 2 cans of Green Enchilada Sauce
In a casserole dish layer tortillas, chicken, onions and enchilada sauce and continue until you have used all the ingredients. Top off the casserole with the last of the sauce and cheese and top with the black olives.
Bake at 350 degrees for 30-40 minutes covered with foil then bake another 15 minutes without foil.
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