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Chicken Chilaquiles Casserole

Chicken Chilaquiles Casserole
Makes: 4  servings Prep 15 mins Cook 17 mins


  • 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.

From FitnessMagazine.com