chicken and corn chilaquiles casserole
4 servings
prep time: 10 mins
bake 25 mins
1 jar (14 oz) verde sauce with tomatillos and jalapeno chiles
3 cups baked tortilla chips
2 pkgs (4.1 oz each) bone-in roasted chicken breast halves, skin removed and meat pulled into shreds
1 pkg (10 oz) frozen corn kernals
1 cup monterey jack cheese or mexican cheese blend
1. preheat 375 F. Stir chopped cilantro into verde sauce if you like.
2. in deep 2-1/2 quart ceramic or glass baking dish, spread half of chips, overlapping slightly.
top with half of sauce, chicken, corn, and cheese. repeat layers
3. cover dish with lid or foil. Bake uncovered for 20 mins. remove lid and bake about 5 mins longer or until cheese melts. garnish with cilantro.
calories: 335
total fat: 12 g
carbs: 36g
protein: 25g
