Easy Chicken Chilaquiles
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
405 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Chicken Chilaquiles
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An easy, one pan, Mexican meal the whole family will love! These chicken chilaquiles are topping with cheese and your favorite toppings.
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Ingredients
- 14-16 corn tortillas or 3-4 cups thick tortilla chips
- 1 1/2 cups shredded cooked chicken
- 1 1/4 cups green salsa
- 1/2 cup low sodium chicken broth
- 1/2 cup shredded pepper jack cheese
- 1/2 cup black beans
- Toppings: queso fresco, diced tomatoes, sour cream, avocado, cilantro, more green salsa
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Instructions
Baked Tortilla Chips
- Preheat oven to 350 degrees.
- Stack the corn tortillas and cut them into sixths.
- Spray a baking sheet with cooking spray and lay the tortillas in a single layer on the sheet. Brush or spray the corn tortilla triangles with oil and sprinkle with kosher salt. Bake for approximately 10 minutes or until crisp and starting to brown. Remove from the oven and cool on the baking sheet.
Chilaquiles
- Preheat oven to broil.
- Heat an ovenproof skillet large enough to hold all of the chips over medium heat. When the skillet is hot add in the salsa and chicken broth and stir together. Simmer the sauce until it starts to thicken, about 5 minutes.
- Add in the chips and stir them until they are coated in the sauce, then spread them out into an even layer.
- Top the chips with the shredded chicken, black beans and pepper Jack cheese.
- Place the skillet in the oven and broil until the cheese is melted.
- Remove from the oven and top with desired toppings and more green salsa. Serve immediately.
Notes
- Storing: You can easily store any leftovers in an airtight container in the fridge for 3-4 days. Keep in mind that this dish is best eaten immediately as the tortillas will become soggier over time, but will still taste delicious!
- You can easily store any leftovers in an airtight container in the fridge for 3-4 days. Keep in mind that this dish is best eaten immediately as the tortillas will become soggier over time, but will still taste delicious!
- Reheating: The best way to reheat chicken chilaquiles would be to add it to a skillet over medium-low heat. It may need another splash of chicken broth to loosen as the fridge will absorb moisture. Saute gently until it's warmed through.
- The best way to reheat chicken chilaquiles would be to add it to a skillet over medium-low heat. It may need another splash of chicken broth to loosen as the fridge will absorb moisture. Saute gently until it's warmed through.
- Freezing is not recommended.
Nutrition Information
Show Details
Serving
0g
Calories
405kcal
(20%)
Carbohydrates
50g
(17%)
Protein
24g
(48%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
51mg
(17%)
Sodium
672mg
(28%)
Potassium
545mg
(16%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
570IU
(11%)
Vitamin C
2.7mg
(3%)
Calcium
191mg
(19%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 405kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 51mg | 17% |
| Sodium | 672mg | 28% |
| Potassium | 545mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 191mg | 19% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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