Chicken-Zucchini Chilaquiles

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup vegetable oil
  • 15 corn tortillas, quartered
  • 1 small zucchini, cut into 1/2-inch pieces
  • 2 cups shredded rotisserie chicken
  • 1 cup tomatillo salsa
  • 1/2 cup chopped fresh cilantro, plus more for topping
  • 1 cup shredded mozzarella or Mexican cheese blend
  • Sliced radishes and chopped red onion, for topping
Directions

Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas.

Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes.

Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.

Per serving: Calories 821; Fat 49 g (Saturated 10 g); Cholesterol 128 mg; Sodium 975 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g

Photograph by Johnny Miller


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    This recipe is featured in:

    Father's Day