Chicken and Corn Chilaquiles Casserole

By yasii

Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min

Oven Temp: 375

Ingredients

• 1/2 cup loosely packed fresh cilantro leaves (optional), chopped
• 1 jar (14-ounce) verde sauce with tomatillos and jalapeño chiles
• 3 cup baked, unsalted tortilla chips
• 2 package (4 ounces each) bone-in roasted chicken-breast halves, skin removed and meat pulled into shreds
• 1 package(10-ounce) frozen corn kernels
• 1 cup shredded Monterey Jack cheese or Mexican cheese blend
• Cilantro sprigs, for garnish

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375 degrees F. Stir chopped cilantro into verde sauce if you like.

2. In deep 2 1/2-quart ceramic or glass baking dish, spread half of chips, overlapping slightly. Top with half of sauce, chicken, corn, and Monterey Jack. Repeat layers.

3. Cover dish with glass lid or nonstick foil. Bake, covered, 20 minutes. Remove lid and bake about 5 minutes longer or until cheese melts.

Garnish with cilantro sprigs to serve.