Start your day off with a fiesta and some Chilaquiles Casserole! You’re sure to have all the energy and pep-in-your-step you need to take on the day after you’ve eaten this cheesy, chicken, creamy, spicy concoction! If you like breakfast tacos, then these take you to another level of tastiness! And ready in under 35 minutes, Chilaquiles Casserole is sure to bring the sunshine and the satisfaction to all the early risers around!
Ingredients
- 15 corn tostadas
- 2 (8-ounce) pouches green chili enchilada sauce
- 3 cups rotisserie chicken, cooked and shredded
- 8 ounces Monterey Jack cheese, shredded
- 4 ounces Manchego cheese, shredded
- 3 tablespoons sour cream
- 1 jalapeño chili, thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Arrange 5 of the tostadas in the bottom of a large cast-iron skillet, breaking them, if needed.
Step 3 –Top the tostadas with 2/3 cup of the enchilada sauce, 1 cup of the chicken, 2/3 cup of the Monterey Jack cheese, and 1/3 cup of the Manchego cheese. Repeat the layers twice starting with the tostadas.
Step 4 –Bake until the cheese is melted and bubbles form, about 25 minutes.
Step 5 –Serve with the sour cream, the jalapeño slices, and the cilantro.