Green Chilli & Chicken Chilaquiles

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 12

    stale tortillas, cut into strips

  • 1

    tbsp vegetable oil

  • 1

    small cooked chicken, meat removed from the bones and cut into bite-size pieces

  • Salsa Verde

  • 3

    tbsp chopped fresh coriander

  • 1

    tsp finely chopped fresh oregano or thyme

  • 4

    garlic cloves, finely chopped

  • l/4 tsp ground cumin

  • 350

    g/12 oz grated Cheddar,manchego or mozzarella cheese

  • 500

    ml/16 fl oz chicken stock

  • 115

    g/4 oz freshly grated Parmesan cheese

  • To Serve

  • 350

    ml/12 fl oz soured cream

  • 3-5

    spring onions, thinly

  • sliced pickled chillies

Directions

Place the tortilla strips in a roasting pan, toss with the oil and bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 30 minutes, or until they are crisp and golden. Arrange the chicken in a 23- x 33-cm/9- x 13-inch flameproof casserole, then sprinkle with half the salsa, coriander, oregano, garlic and cumin and some of the Cheddar, manchego or mozzarella cheese. Repeat these layers and top with the tortilla strips. Pour the stock over the top, then sprinkle with the remaining cheese. Bake in the oven at the same temperature for 30 minutes, or until heated through and the cheese is lightly golden in areas. Serve with a spoonful of soured cream, sliced spring onions and pickled chillies to taste.

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