Chicken Chilaquiles (Mexican Lasagna)

Chicken Chilaquiles (mexican Lasagna) Recipe

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Darla Mays


This recipe was given to me from a friend's grandmother who's from Mexico. When I first tried this, I thought I died and gone to heaven with this delicious lasagna. She gave me 2 different recipes for this meal, but I'm only posting the easy recipe as the other recipe is difficult and more work. So this is a simple easy recipe to use..

★★★★★ 1 vote
45 Min
45 Min


onion, chopped and divided
2 tsp
minced garlic, divided
2 c
tomato sauce (15 oz + 8 oz cans)
1 -2
chiles or jalapeno, cored, seeded and chopped (i leave seeds in mine for more spicer)
1/2 c
chopped cilantro
corn tortillas, cut into strips
tabasco sauce
salt and pepper
2 c
shredded mozarella cheese
sour cream


1Cook chicken w/ water, salt, 1/2 of chopped, 1 tsp garlic, & pepper til fully cooked.
Remove chicken from water, drain onions and garlic from water, set aside.
Cool chicken, and shred into pieces.
Drizzle pan with olive oil, sauteed remaining onion, remaining 1 tsp garlic til translucent. Add tomato sauce, cilantro, leftover onion and garlic from chicken broth & Tabasco sauce. Cook for 10 mins, season with salt & pepper. Add chicken into sauce mixture, cook for few mins.
Deep fry tortilla strips til golden brown, drain on paper towel.
4In 9 x9 casserole pan, layer tortillas, chicken sauce mixture, dollop sour cream in area, not spread sour cream and then sprinkle mozarella cheese, and repeat layer til to the top of casserole dish.
Bake 335 degrees, for 45 mins.
Garnish with Cheese, green onion, cilantro.

About Chicken Chilaquiles (Mexican Lasagna)

Course/Dish: Chicken, Pasta
Regional Style: Mexican
Other Tag: Quick & Easy