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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Enjoy chilaquiles in a fraction of the time with this delicious recipe. Ingredients:
1 1/2 cups salsa verde |
1/2 cup sour cream |
1 (4.6 ounce) box old el paso® taco shells |
2 cups shredded deli rotisserie chicken |
2 cups shredded monterey jack or mozzarella cheese |
Directions:
1. Heat oven to 350 degrees F. Spray 2-quart casserole with cooking spray. In medium bowl, mix salsa verde and sour cream.
2. Break up taco shells into bite-size pieces. Place half of shells in casserole. Top with shredded chicken, followed by half of salsa mixture. Top with half of the cheese. Repeat with remaining shells, salsa mixture and cheese.
3. Bake about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving.
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