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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat an oven to 400 degrees F (200 degrees C). | 2. Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes. | 3. Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese. | 4. Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chorizo	1/4	pound		515.9712	2.1092	27.3295	43.3983
chicken breast half	2		skinless boneless cut	-	-	-	-
tortilla chip	1/2	bag		-	-	-	-
corn kernel	1	cup		184.71	36.4767	5.1042	2.0022
green enchilada sauce	1	can		-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
monterey jack cheese	2	cups	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.