This is a one-dish dinner, which I love love love! I used plain old red salsa and baked the soft spinach tortillas in my fridge to crumble up instead of using hard taco shells (See Substitution Tip in the recipe).

Ready for the oven ©EverydayCookingAdventures 2013

It was very fast to throw together and while it didn’t look too beautiful, it came out very tasty. I was actually surprised by how good this was. I served it alongside a basic green salad to counter the salty, cheesy main dish. I recommend this recipe for a fast weeknight meal, especially if you are like me and always have some leftover chicken or tortillas that need some using up. Here’s my easy chilaquiles: +Betty Crocker

Easy Chilaquiles ©EverydayCookingAdventures 2013

Easy Chilaquiles

From: Betty Crocker

Servings: 4
Prep Time: 10 min
Total Time: 45 min

Ingredients

• Cooking spray
• 3/4 cup salsa verde
• 1/4 cup sour cream
• 1/2 box (2.3 oz) hard taco shells (4 shells)*(See note below for substitute)
• 1 cup shredded deli rotisserie chicken
• 1 cup shredded Monterey Jack or mozzarella cheese

Directions
1. Heat oven to 350ºF. Spray 1-quart casserole pan with cooking spray. In medium bowl, mix salsa verde and sour cream.
2. Break up taco shells into bite-size pieces. Place half of shells in casserole. Top with shredded chicken, followed by half of salsa mixture. Top with half of the cheese. Repeat with remaining shells, salsa mixture and cheese.
3. Bake about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving.
*Substitution Tip: To use soft tortillas, toss right onto grate in the oven while it is preheating. Let them  warm up/harden slightly for about 3 minutes. Remove, let cool a couple minutes, and then crumble for step 2 above.