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Chicken-Zucchini Chilaquiles Bake

Chicken-Zucchini Chilaquiles Bake

Recipe Details


PREP TIME: 15 minutes
TOTAL TIME: 55 minutes

Chicken-Zucchini Chilaquiles Bake

2 zucchini (about 9 inches), peeled if desired
1 jar (16 oz) salsa verde
2 cans (4.5 oz each) chopped green chiles, drained
2 jalapeño chiles, seeded, chopped
2 cloves garlic, finely chopped
1/2 teaspoon salt
6 cups restaurant-style tortilla chips, slightly crushed
4 cups shredded cooked chicken
4 cups shredded Mexican cheese blend (16 oz)



  1. Cut ends off zucchini; thinly slice lengthwise. Place slices between paper towels; cover with cookie sheet. Place heavy pan or books on cookie sheet to press down on zucchini; let stand 10-15 minutes to allow juice to absorb into paper towels.
  2. Heat oven to 375°F. Spray PYREX® EASY GRAB ® 3 QT OBLONG BAKING DISH with cooking spray. In medium bowl, mix salsa, chiles, garlic and salt. Place half of the tortilla chips in baking dish; layer with 2 cups of the chicken. Arrange half of the zucchini slices over chicken. Top with half of the salsa mixture and 2 cups of the cheese. Repeat layers with remaining tortilla chips, chicken, zucchini, salsa mixture and cheese.
  3. Bake uncovered 20 to 25 minutes or until cheese is melted and golden brown.

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