Easy Chicken and Cheese Chilaquiles

Photo by Cecelia H.
Adapted from progresso.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from progresso.com

Ingredients

  • 1

    can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce

  • 1

    can (4.5 oz) Old El Paso® chopped green chiles, undrained

  • 1

    box (4.6 oz) Old El Paso® taco shells (12 shells)

  • 2

    cups shredded deli rotisserie chicken (from 2-lb chicken)

  • 2

    cups shredded Cheddar or pepper Jack cheese (8 oz)

Directions

1 Heat oven to 400ºF. Spray 2-quart casserole with cooking spray. In medium bowl, mix cooking sauce and chiles. 2 Break up taco shells into bite-size pieces. Place half of pieces in casserole. Top with shredded chicken, half of the cooking sauce mixture and half of the cheese. Repeat layers with remaining ingredients. 3 Bake 20 to 25 minutes or until cheese is melted and top is golden brown.

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