easy chicken chilaquiles skillet supper
This is fast and easy when you need to feed the family in a hurry. You can use leftover chicken, rotisserie chicken or a handy item to keep on hand is canned chicken. That also works well in this handy-dandy supper. Toss us a mixed green salad and pour the vino. Dinner is on the table in a flash.
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yield
6 serving(s)
prep time
10 Min
cook time
50 Min
method
Bake
Ingredients For easy chicken chilaquiles skillet supper
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½ cup vegetable oil
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10 corn tortillas (6 to 8 inches in diameter), cut into ½” strips
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2 cups shredded cooked chicken (i use a rotisserie chicken, usually)
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1 ½ cups salsa verde or green sauce
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2 cups shredded mexican cheese blend
How To Make easy chicken chilaquiles skillet supper
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1Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain on paper towels.
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2Meanwhile, preheat oven to 350ºF. Pour out frying oil and wipe skillet gently with paper towel.
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3Layer half of the tortilla strips in skillet; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into skillet.
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4Repeat with remaining tortilla strips, sauce and cheese.
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5Bake about 30 minutes or until cheese is melted and beginning to turn golden brown.
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