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- 3 cups tortilla chips - 2 cups cooked chicken, shredded - 2 cups red enchilada sauce - 1 cup salsa verde - 1 cup shredded cheddar cheese - 1/2 cup black beans, drained and rinsed - 1 jalapeño, finely sliced - Fresh cilantro - Chopped green onions When making Baked Chicken Chilaquiles Casserole, you need specific ingredients to create that rich, layered taste. First, tortilla chips form the crispy base. I like to use three cups to give a satisfying crunch. The chicken adds protein; I often shred two cups of cooked chicken. For the sauce, I use two cups of red enchilada sauce, which brings a bold flavor. Next, salsa verde adds a fresh kick. One cup works well for this dish. Cheese is key, so I include one cup of shredded cheddar cheese for its meltiness. Black beans add texture, too; half a cup is all you need. For optional garnishes, I suggest finely sliced jalapeño for some heat. Fresh cilantro brightens the dish. Finally, chopped green onions add a nice crunch. Each ingredient plays a role in this tasty casserole. - Preheat the oven to 375°F (190°C). - In a large bowl, mix shredded chicken, black beans, corn, and half of the red enchilada sauce. Season with salt and pepper to taste. This mix gives a great flavor base for the casserole. - Grease a 9x13 inch baking dish. Spread half of the tortilla chips evenly across the bottom. This creates a crunchy layer. - Spoon half of the chicken mixture over the chips. - Add half of the salsa verde and half of the cheddar cheese. This adds more flavor and creaminess. - Now, layer the rest of the tortilla chips over the cheese. - Then, add the remaining chicken mixture. - Pour the rest of the red enchilada sauce, salsa verde, and top with the last of the cheese. - Finish with crumbled queso fresco and jalapeño slices if you like some heat. - Cover the dish with aluminum foil. Bake for 20 minutes. This helps all the flavors meld together. - After 20 minutes, remove the foil. Bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. This step makes the cheese melt perfectly and get that nice color. Let it cool for about 5 minutes before serving. Enjoy every cheesy bite! To make your Baked Chicken Chilaquiles Casserole shine, proper seasoning is key. Remember to add salt and pepper to your chicken mixture. This simple step ensures every bite is full of flavor. For shredding chicken quickly, try using two forks. It works like magic! You can also use a stand mixer with a paddle attachment. Just let it shred for a few seconds. It's fast and easy. Pair your casserole with a light salad. A simple green salad with lime dressing works well. You can also serve it with sliced avocados or fresh fruit. This adds color and balance to the meal. Before serving, consider garnishing with fresh cilantro and chopped green onions. These bright toppings not only look great, they also add fresh flavors. Baking times can vary based on your oven. If you know your oven runs hot, check the casserole a few minutes early. This helps avoid overcooking. To make ahead, you can assemble the casserole the night before. Just cover it and keep it in the fridge. When you're ready to bake, add a few extra minutes to the time. Reheating is simple; just warm it in the oven until heated through. This keeps the texture just right. {{image_2}} If you want to switch things up, here are some easy swaps. - Cheese Alternatives: You can use mozzarella or pepper jack instead of cheddar for a different taste. - Sauce Options: Try using green enchilada sauce for a milder flavor. Adding new vegetables can also boost nutrition and flavor. - Vegetable Ideas: Use bell peppers, spinach, or zucchini for a fresh twist. They add color and taste. Making this dish fit your diet can be simple. - Gluten-Free: Use gluten-free tortilla chips and sauces to keep it safe for all. - Vegetarian Versions: Replace chicken with black beans or lentils. This makes it hearty and filling. You won’t lose any flavor with these swaps! To make this dish pop, consider these tips. - Adding Spices: A pinch of cumin or smoked paprika can bring warmth. A bit of garlic powder adds depth too. - Different Proteins: Swap chicken for shredded beef or pulled pork if you want a richer taste. These tweaks will make Baked Chicken Chilaquiles Casserole even more delicious! To store your Baked Chicken Chilaquiles Casserole, let it cool first. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. This helps keep it fresh. In the fridge, it lasts about 3 to 4 days. Make sure to label the container with the date. If you want to store the casserole for a longer time, freezing works great. First, let the casserole cool completely. Then, wrap it tightly in plastic wrap, and cover it with aluminum foil. This will prevent freezer burn. It can stay in the freezer for up to 2 months. When you're ready to eat it, take it out and let it thaw in the fridge overnight. When reheating your casserole, the oven is the best choice. Preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-30 minutes, or until it's hot all the way through. You can also use a microwave for quick reheating. However, the oven keeps the texture better. Enjoy your delicious leftovers! You can use several options instead of chicken. For meat, try shredded beef or pork. These meats add great flavor. You can also use cooked turkey for a lighter option. If you prefer non-meat, consider black beans or lentils. Both add protein and texture. Tofu is another good choice for a vegetarian option. Just ensure it’s well-seasoned to match the dish. Yes, you can easily make this casserole in advance. Prepare all the layers and assemble them in your baking dish. Cover it tightly with foil and store it in the fridge. It can stay fresh for up to two days. When ready to bake, let it sit at room temp for about 30 minutes. Then, bake it as directed, adding a few extra minutes if needed. Absolutely! To make this dish gluten-free, choose corn tortilla chips. These are a great substitute for regular chips. For sauces, look for gluten-free red enchilada sauce and salsa verde. Always check labels to be sure. With these swaps, you can enjoy a delicious gluten-free version of Baked Chicken Chilaquiles Casserole. This article covers how to make a delicious baked chicken chilaquiles casserole. We explored the main and additional ingredients, step-by-step instructions, cooking tips, and variation ideas. The casserole is easy to prepare and great for any meal. Whether you use chicken or choose other proteins, the flavors will shine. Remember to store leftovers well, so you enjoy every bite later. Overall, this dish offers a fun twist on traditional recipes, making it perfect for everyone. Enjoy cooking and sharing this tasty meal!

Baked Chicken Chilaquiles Casserole

Delight your taste buds with this easy Baked Chicken Chilaquiles Casserole! Layered with crispy tortilla chips, flavorful chicken, and cheesy goodness, it's the perfect dish for any occasion. This comforting casserole combines enchilada sauce, salsa verde, and your favorite toppings for a mouthwatering meal. Ready in just 50 minutes, it’s a crowd-pleaser! Click to discover the full recipe and bring this delicious dish to your table!
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Ingredients
  

3 cups tortilla chips

2 cups cooked chicken, shredded

2 cups red enchilada sauce

1 cup salsa verde

1 cup shredded cheddar cheese

1 cup crumbled queso fresco

1/2 cup sour cream

1/2 cup black beans, drained and rinsed

1/2 cup corn kernels (fresh or frozen)

1 jalapeño, finely sliced (optional)

2 green onions, chopped (for garnish)

Fresh cilantro, for garnish

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, combine shredded chicken, black beans, corn, and half of the red enchilada sauce. Mix well and season with salt and pepper to taste.

      In a greased 9x13 inch baking dish, spread half of the tortilla chips evenly across the bottom.

        Spoon half of the chicken mixture over the tortilla chips, followed by half of the salsa verde and half of the cheddar cheese.

          Layer the remaining tortilla chips over the cheese, followed by the rest of the chicken mixture, the remaining red enchilada sauce, salsa verde, and the remainder of the cheese on top.

            Finish with crumbled queso fresco and slices of jalapeño if using.

              Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

                Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                  Once done, let it cool for about 5 minutes before serving. Drizzle with sour cream and garnish with chopped green onions and fresh cilantro.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 6-8