Who doesn't love chicken chilaquiles? Whether this is a new flavor for you or a take on an old favorite, you'll love this easy recipe. The best part? You can prepare it ahead of time for a quick and delicious dinner later on!
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__Ingredients:
__2 chicken breasts, cooked and shredded
1 jar of salsa verde (15 oz.)
1 yellow onion, diced
2 cups corn (frozen works well)
1 cup of Greek yogurt
1 teaspoon salt
1 teaspoon black pepper
4 cups of shredded Monterey Jack cheese
15 corn tortillas (6-inch), cut into 3/4-inch strips
Preparation:
1. Preheat your oven to 350°F. In a large bowl stir together the salsa verde, onion, Greek yogurt, salt, pepper, and shredded chicken.
2. Use 1 cup of the chicken mixture to create the first layer of the casserole. Cover with a single layer of tortilla strips. Use 2 cups to cover the tortilla strips. Next, layer in more tortilla strips in a single layer. Then, spread in the rest of the chicken mixture. Top with the shredded cheese.
3. Bake for 30 minutes. The top of the casserole should be a beautiful golden brown. Remove from the oven and cool for at least 10 minutes before cutting and serving. Enjoy!
Embedded content: http://youtu.be/4rOfhpwoh-g
Image via YouTube
