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Chicken Chilaquiles Casserole

Rated : 
 by 95 people
Makes: 4 servings Prep 15 mins Cook 17 mins View Nutrition Facts


  • Nonstick cooking spray
  • 1 15 ounce can can pinto beans
  • 1 1/2 cups  chopped roasted tomatoes
  • 1 cup  frozen corn kernels
  • 1 1/2 cups  shredded poached chicken
  • 1/2 cup  sliced scallions
  • 1 tablespoon  chili powder
  • 1 tablespoon  ground cumin
  • 1/4 teaspoon  salt
  • 8 6-inch corn tortillas, each cut into 6 wedges
  • 1 cup  shredded Monterey Jack
  • 1 small beefsteak tomato, diced


1. Preheat oven to 400 degrees. Coat an 8-by-8-inch baking dish with cooking spray.

2. Combine pinto beans and their liquid, tomatoes, corn, chicken, 1/4 cup scallions, chili powder, cumin and salt in a large saucepan. Cook over medium-high heat, stirring often, until mixture is bubbling and corn is completely thawed, 3 to 5 minutes.

3. Layer about a third of the tortilla wedges, half the bean mixture and a third of the Monterey Jack in prepared baking dish; repeat. Top with remaining tortilla wedges and cheese. Bake until cheese is melted and casserole is heated through, about 12 minutes. Let cool slightly before serving; garnish with diced tomato and remaining scallions.

Chicken Chilaquiles Casserole
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What do you think? Rate this recipe!

susie7201 wrote:

You need to log in (it's free). Then hit View Nutrition Facts. It'll show you all the counts.

3/6/2014 11:07:55 PM Report Abuse
rrrr21771 wrote:

how can chicken quesadillas be good for you ? i just dont beleive it and i dont eat this stuff. seams like it loaded with fat and calories. tortillas? come on.

1/19/2014 08:09:59 PM Report Abuse
diza11 wrote:

Where are the calorie and carb counts in these recipes? I can't eat it if I don't know what the counts are. One would think they would be listed on a diet site or healthy food site.

8/19/2013 02:55:34 PM Report Abuse

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