Chicken Chilaquiles Casserole

Pinned on May 29, 2012 at 2:32 pm by admin

Chicken Chilaquiles Casserole


  • Nonstick cooking spray
  • 115 ounce can can pinto beans
  • 1 1/2cups chopped roasted tomatoes
  • 1cup frozen corn kernels
  • 1 1/2cups shredded poached chicken
  • 1/2cup sliced scallions
  • 1tablespoon chili powder
  • 1tablespoon ground cumin
  • 1/4teaspoon salt
  • 86-inch corn tortillas, each cut into 6 wedges
  • 1cup shredded Monterey Jack
  • 1small beefsteak tomato, diced


1. Preheat oven to 400 degrees. Coat an 8-by-8-inch baking dish with cooking spray.

2. Combine pinto beans and their liquid, tomatoes, corn, chicken, 1/4 cup scallions, chili powder, cumin and salt in a large saucepan. Cook over medium-high heat, stirring often, until mixture is bubbling and corn is completely thawed, 3 to 5 minutes.

3. Layer about a third of the tortilla wedges, half the bean mixture and a third of the Monterey Jack in prepared baking dish; repeat. Top with remaining tortilla wedges and cheese. Bake until cheese is melted and casserole is heated through, about 12 minutes. Let cool slightly before serving; garnish with diced tomato and remaining scallions.

Chicken Chilaquiles Casserole


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