. Recipes: CHICKEN & CORN CHILAQUILES CASSEROLE

CHICKEN & CORN CHILAQUILES CASSEROLE



CHICKEN & CORN CHILAQUILES CASSEROLE

INGREDIENTS:
1/2 cup loosely packed fresh Cilantro Leaves (Chopped)
14-ounce  Verde Sauce with Tomatillos and Jalapeno chills
3 cup Baked Unsalted Tortilla Chips
8 ounces Bone-in Roasted Chicken-Breast halves, skin removed and meat pulled into shreds
10-ounce Frozen Corn Kernels
1 cup Shredded Monterey Jack Cheese or Mexican Cheese Blend
Cilantro Sprigs, for Garnish

PREPARATION:
Preheat oven to 375ยบ F. Stir Chopped Cilantro into Verde Sauce.  In deep 2  1/2-quart Ceramic Baking Dish, spread half of Chips, overlapping slightly. Top with half of Sauce, Chicken, Corn, and Monterey Jack. Repeat layers. Cover dish with glass lid or nonstick foil. Bake, cover for 20 minutes. Remove lid and bake about 5 minutes longer or until Cheese Melts. Garnish with Cilantros. CHICKEN & CORN CHILAQUILES CASSEROLE  is ready to serve.

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