4.7 from 9 votes
Easy Chicken Chilaquiles
An easy, one pan, Mexican meal the whole family will love! These chicken chilaquiles are topping with cheese and your favorite toppings.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Calories:
405 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 14-16 corn tortilla or 3-4 cups thick tortilla chips
- 1 1/2 cups chicken shredded, cooked
- 1 1/4 cups green salsa
- 1/2 cup chicken broth low sodium
- 1/2 cup pepper jack cheese shredded
- 1/2 cup black beans
- queso fresco toppings, diced (tomato), more (green salsa
- tomato
- sour cream
- avocado
- cilantro
- green salsa
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 405
% 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.