Chicken-Zucchini Chilaquiles

1. 1

   Heat the vegetable oil in a large skillet over medium-high heat.

2. 2

   Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels.

3. 3

   Repeat with the remaining tortillas.

4. 4

   Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes.

5. 5

   Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes.

6. 6

   Meanwhile, preheat the broiler.

7. 7

   Spread half of the fried tortillas in an 8-inch-square baking dish.

8. 8

   Top with about half of the chicken mixture and 1/2 cup cheese.

9. 9

   Cover with the remaining tortillas, then the remaining chicken mixture and cheese.

10. 10

    Broil until the cheese is melted, 2 to 3 minutes.

11. 11

    Serve topped with radishes, red onion and cilantro.

12. 12

    Per serving: Calories 821; Fat 49 g (Saturated 10 g); Cholesterol 128 mg; Sodium 975 mg; Carbohydrate 59 g; Fiber 4 g; Protein 39 g

13. 13

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.

No additional tips available.