Chilaquiles the Editors of Publications International, Ltd.
Assemble this casserole just before it goes into the oven so the chips will not become too soft.
Makes 6 servings
|1||can (10-3/4 ounces) condensed cream of chicken soup, undiluted|
|1/2||cup mild green chili salsa|
|1||can (4 ounces) diced green chilies, undrained|
|8||cups taco chips|
|2||to 3 cups shredded cooked chicken or turkey|
|2||cups (8 ounces) shredded Cheddar cheese|
|Sliced pitted black olives for garnish|
|Cilantro sprigs for garnish|
- Preheat oven to 350°F. Combine soup and salsa in medium bowl; stir in green chilies. Place 1/3 of chips in 2- to 2-1/2-quart casserole; top with 1/3 of chicken. Spread 1/3 of soup mixture over chicken; sprinkle with 1/3 of cheese. Repeat layers. Bake, uncovered, 15 minutes or until casserole is heated through and cheese is melted. Garnish with olives and cilantro.
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