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Lunch / Dinner

Green Chicken Chilaquiles Casserole

Chilaquiles is a traditional Mexican dish, originally created to use up leftovers like chicken, tortillas, and salsa. This casserole takes that favorite recipe and turns it into a crowd-pleasing layered chicken casserole, great for weeknight dinners. With fried trotillas, three cheeses, and a creamy salsa verde sauce, this is Mexican comfort food at its best.


8 servings

Total Time

about 1 hour

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Test Kitchen Tip

Instead of using purchased salsa verde in this recipe, try making this homemade version.


Preheat oven to 350°. Coat a 9x13-inch baking dish with unsalted butter.

Combine quesadilla, Oaxaca, and Cotija cheeses in a bowl.

Heat ½-inch oil in a sauté pan over medium until shimmering.

Fry tortilla strips in batches until golden, about 2 minutes per batch, then transfer to a paper-towel-lined plate, and season with salt.

Combine salsa verde, cream, coriander, cumin, salt, and pepper in a large bowl.

Spread a thin layer of cheeses on bottom of prepared dish.

Stir one-third of tortilla strips in salsa mixture. Remove strips with a slotted spoon and scatter into baking dish.

Stir one-third chicken into salsa mixture. Remove chicken with a slotted spoon and scatter into baking dish; top with one-third onion and one-third cheeses. Repeat layering, starting with tortilla strips and ending with cheeses. (Before adding last layer of cheeses, pour remaining salsa mixture over the top.)

Bake chilaquiles until cheeses melt and edges of casserole bubble, about 25 minutes. Let chilaquiles rest 5 minutes; sprinkle cilantro over the top before serving.

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