Tex-Mex 'Chiladas
Creamy Tex-Mex 'Chiladas feature tender chicken, green chilies, and melted cheese layered in tortillas, perfect for a flavorful, comforting family meal with a hint of spice.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix cream cheese with chopped onion, chopped green chilies, Parmesan cheese, and chicken broth until well combined.
- Stir in cooked, chopped chicken and set aside.
- Pour green chilies and tomatoes and whipping cream into a blender container.
- Add egg to the blender, cover, and blend well until smooth.
- Pour some of the cream mixture into a pie plate to use as a dipping sauce for the tortillas.
- Dip four tortillas in the sauce and place them in the bottom of a 9 x 14-inch (23 x 36 cm) glass baking dish.
- Halve some tortillas if needed to fit well.
- Spread half of the chicken mixture over the dipped tortillas.
- Layer four more dipped tortillas over the chicken layer.
- Spread the remaining chicken mixture over the tortillas.
- Top with the remaining dipped tortillas.
- Pour the remaining cream sauce evenly over the assembled casserole.
- Sprinkle grated Jack cheese over the top.
- Bake for 30 to 35 minutes, or until set and bubbly.
- Let stand for 10 minutes before cutting into squares.
- Serve topped with shredded lettuce and salsa, if desired.
Tips & Substitutions
For a creamier filling, consider adding a bit of sour cream or Greek yogurt to the chicken mixture. If you want to reduce calories, you can substitute low-fat cream cheese and use fewer tortillas. For a spicier kick, add jalapeños or use a spicy salsa in place of the regular salsa. Remember to select quality tortillas, like Juanita's California Tortillas, for the best texture.
Serving Suggestions
Serve the Chiladas with a side of shredded lettuce and your favorite salsa for added freshness. This dish pairs beautifully with Southwestern Corn Salad for a vibrant, colorful meal. For a complete feast, consider serving alongside Cris Wolfe's Spanish Rice or a simple green salad to balance the richness of the dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, cover the baking dish with foil and reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Tex-Mex 'Chiladas contains roughly 371 calories, with 12g protein, 24g carbohydrates, and 26g fat. It is an excellent source of vitamin A (29% of the Daily Value) and protein (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 895mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can assemble the Chiladas a day in advance, cover, and refrigerate. Just add a few extra minutes to the baking time if baking from cold. This allows the flavors to meld beautifully, making it a convenient option for busy weeknights.
What can I substitute for the chicken?
If you're looking for a vegetarian option, you can easily replace the chicken with black beans or sautéed vegetables like bell peppers and zucchini. This makes for a delicious and hearty alternative while keeping the flavors intact.
Can I freeze the Tex-Mex Chiladas?
Yes, you can freeze the assembled Chiladas before baking. Cover tightly with plastic wrap and then foil. They can last in the freezer for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).