Chicken Chilaquiles Casserole

Name: Chicken Chilaquiles Casserole
Total time: 35 min
Ingredients: 15 corn tostadas (from 1 [12.3-oz.] pkg.); 2 green chile enchilada sauce (such as Frontera); 3 cups shredded rotisserie chicken; 8 ounces Monterey Jack cheese, shredded (about 2 cups); 4 ounces Manchego cheese, shredded (about 1 cup); 3 tablespoons sour cream; 1 jalapeño chile, thinly sliced; ¼ cup fresh cilantro leaves, roughly chopped

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Total: 35 minutes

Servings: 3.5

Cost: $6.29 /serving

Author : Ivy Odom

Ingredients

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15 corn tostadas (from 1 [12.3-oz.] pkg.)2 green chile enchilada sauce (such as Frontera)3 cups shredded rotisserie chicken8 ounces Monterey Jack cheese, shredded (about 2 cups)4 ounces Manchego cheese, shredded (about 1 cup)3 tablespoons sour cream1 jalapeño chile, thinly sliced¼ cup fresh cilantro leaves, roughly chopped

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Instructions

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Preheat oven to 375°F. Arrange 5 tostadas in the bottom of a large cast-iron skillet, breaking them, if needed, to cover bottom. Top with 2/3 cup of the enchilada sauce, about 1 cup of the chicken, 2/3 cup of the Monterey Jack, and 1/3 cup of the Manchego. Repeat layers twice. Bake in preheated oven until cheese is melted and bubbles form, about 25 minutes. Serve with sour cream, jalapeño slices, and cilantro.