Easy Chilaquiles

By jab120638

Ingredients

• 1 1/2 cups salsa verde
• 1/2 cup sour cream
• 1 box (4.6 oz) Old El Paso® taco shells (8 shells)
• 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
• 2 cups shredded Monterey Jack or mozzarella cheese (8 oz)

Details

Servings 1
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350ºF. Spray 2-quart casserole with cooking spray. In medium bowl, mix salsa verde and sour cream.

2
Break up taco shells into bite-size pieces. Place half of shells in casserole. Top with shredded chicken, followed by half of salsa mixture. Top with half of the cheese. Repeat with remaining shells, salsa mixture and cheese.

3
Bake about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving.