chicken chilaquiles casserole

By dhoffmanlatter

Ingredients

• 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 jalapeño chile, thinly sliced 1/4 cup fresh cilantro leaves, roughly chopped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 375°F. 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, jalapeño slices, and cilantro