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Chilequiles Recipe

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This recipe for Chilequiles is from The Sandella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups shredded cooked chicken
2 cups prepared salsa verde (about 2 7-oz cans) or tomatillo salsa
1 cup Mexican Crema or sour cream
1/2 cup heavy cream
12 (6-inch) fresh corn tortillas, cut into 1/4 inch wide strips (store bought or homemade)
4 cups shredded Mexican cheese, such as Monterey Jack or Chihuahua
Directions:
Directions:
Preheat oven to 350º. Arrange half the chicken in a 9X13 pan. Top with half the salsa verde. Mix the crema and heavy cream together and spread half over the salsa. Top with half the tortilla strips and half the shredded cheese. Repeat the process.

Bake for 45 minutes or until browned and bubbling. To serve, let cool slightly, then cut into squares.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Brought to the lake by Debbie Boulware O’Neal.

 

 

 

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