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Chicken Chilaquiles Casserole

1/2 cup vegetable oil
10 flour or corn tortillas (6-8" diameter), cut into 1/2" strips
2 cups cooked shredded chicken
1 1/3-cups Salsa Verde
2 cups shredded Chihuahua cheese or mozzarella cheese (8 oz)

Heat oil in 10" skillet until hot. Cook tortilla strips in oil 30-60 seconds or until light golden brown; drain.

Heat oven to 350 degrees. Grease 2-quart casserole. Layer half the tortilla strips in casserole; top with chicken, half the salsa (about 2/3 cup) and 1 cup of cheese. Press layers gently down into casserole. Repeat with remaining tortilla, sauce and cheese.

Bake about 30 minutes or until cheese is melted and golden brown.

Makes about 6 servings.

Pillsbury Slow Cooker Recipes booklet