Chicken-Zucchini Chilaquiles (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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.
4. 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
5. Photograph by Johnny Miller
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