Chicken Chilaquiles Casserole
- 15 corn tostadas (from 1 12.3-oz. pkg.)
- 2 (8-oz.) pouches 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 jalapeno chile, thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- Preheat oven to 375u0b0F. 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, jalapeno slices, and cilantro.
corn, pouches green chile enchilada sauce, shredded rotisserie chicken, cheese, manchego cheese, sour cream, chile, fresh cilantro
Taken from www.myrecipes.com/recipe/chicken-chilaquiles-casserole (may not work)