Chicken-Zucchini Chilaquiles

Per serving: Calories 821; Fat 49 g (Saturated 10 g); Cholesterol 128 mg; Sodium 975 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 1/2

    cup vegetable oil

  • 15

    corn tortillas, quartered

  • 1

    small zucchini, cut into 1/2-inch pieces

  • 2

    cups shredded rotisserie chicken

  • 1

    cup tomatillo salsa

  • 1/2

    cup chopped fresh cilantro, plus more for topping

  • 1

    cup shredded mozzarella or Mexican cheese blend

  • Sliced radishes and chopped red onion, for topping

  • Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-zucchini-chilaquiles-recipe/index.html?oc=linkback

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.

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