Chicken-Zucchini Chilaquiles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 821
- Total Fat
- 49 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 128 milligrams
- Sodium
- 975 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 4 grams
- Protein
- 39 grams
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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 flameproof 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.