Chicken Chilaquiles Recipe #362527
Mexican Cheesy Chicken Casserole
by Talal
30 min | 15 min prep
SERVES 4 -6
- 1 lb cooked chicken, in 1-inch strips
- 1/8 large onion, Coarsley Chopped
- 1 cup chicken broth
- 1 1/4 cups salsa salsa (Preferably Tomatillo (green)
- 1/2 cup sour cream
- 4 ounces shredded Mexican blend cheese or colby-monterey jack cheese
- 4 ounces Velveeta cheese or processed cheese slices
- 6 ounces fried corn tortilla strips
- Sweat Onion in real butter (approximately 2 minutes).
- Add Chicken and Chicken Broth, simmer till broth is just about evaporated.
- Add Salsa, simmer and mix thouroughly (approximately 1 minute).
- Stir in Cheeses and then Sour Cream until mixed thouroughly.
- Stir in Fried Corn Tortilla Strips and serve immediately!
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5 stars