Cheesy Chicken Chilaquiles

Source: The Pampered Chef
Recipe Link

Tried it: NOT YET

Ingredients:

1 1/2   lb (750 g) boneless, skinless chicken breasts
1   tbsp (15 mL) Southwestern Seasoning Mix
1 3/4   cups (425 mL) salsa verde
1   cup (250 mL) 33% reduced-sodium chicken broth
3/4   cup (175 mL) chopped fresh cilantro
12   cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
2   cups (500 mL) shredded Chihuahua cheese
1   cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream or crema (optional)

Preparation:

1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup (50 mL) cilantro. Serve with sour cream, if desired.

Yield: 8 servings


Cook's Tips:

• Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco. 
• Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese. 
• Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. 
• Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.
• Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.