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Diablo Chilaquiles con Pollo

Serves: 8-10

Ingredients

  • 1 - 13 ounce bag of tortilla chips
  • 3 cups diced cooked chicken
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Mozzarella Company's Queso Menonina with Jalapeno (or substitute pepper jack or more Monterey Jack cheese if less heat is desired)
  • 1 - 12.5 ounce jar Diablo Verde Creamy Cilantro Sauce
  • 10 cherry tomatoes, halved
  • 1 tablespoon dried chives
  • 1 avocado, seeded, peeled, and diced

Directions

  • Preheat oven to 350° F 
  • Lightly oil a 9x13 inch baking dish and assemble the following in layers:
    • 1/2 bag tortilla chips
    • 1-1/2 cups chicken
    • 1/2 cup Monterey Jack cheese
    • 1/2 cup Mozzarella Company's Queso Menonina with Jalapeno
    • 3/4 cup Diablo Verde
    • 1/2 tablespoon dried chives
    • 10 cherry tomato halves
  • Repeat the layers in the order listed above using the remaining ingredients.
  • Bake for 30 minutes until bubbly.
  • Remove from oven and top with avocado. 

Adapted from a recipe submitted by Pam Gabriel
Photo by Sari M Bailey
Download Recipe Here

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