Real Recipes From Real Home Cooks ®

chicken chilaquiles

★★★★★ 3
a recipe by
Sylvia Waldsmith
Gautier, MS

Originally created to use leftover tortillas that were then deep fried. I skipped that step and use prepared tortilla chips. You can use freshly poached chicken, leftover chicken or pick up a roasted chicken at the grocery store! Salsa Verde can be found in the Mexican section, it's also called green salsa and comes in mild, medium or hot... choose the heat intensity you like! Choose the cheese you like the best or mix them up. I serve this with a simple side salad. I hope you enjoy it!

Blue Ribbon Recipe

We loved Sylvia's take on this traditional Mexican dish. Using tortilla chips helps to make this a quick and delicious dinner. Salsa verde adds a bit of spice, but you can easily adjust the heat by selecting a milder version. Mixing cream cheese and sour cream with the salsa really adds a tangy bite to the dish. The layers of chicken and melted cheese bring the dish together. Your whole family will enjoy this easy meal.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 4
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For chicken chilaquiles

  • 8 oz
    plain, salted tortilla chips
  • 1 1/2 c
    salsa verde or green salsa (plus more for garnish)
  • 3 oz
    cream cheese, room temperature and cubed
  • 1/3 c
    sour cream (plus more for garnish)
  • 2 c
    chicken, cooked and shredded
  • 2 c
    shredded cheese, you choice of flavor(s)
  • 2 lg
    scallions, white and green parts, thinly sliced on the diagonal

How To Make chicken chilaquiles

  • Spraying a cast iron pan with non-stick cooking spray.
    Preheat oven to 350 degrees. Spray a 1 1/2 quart baking dish or 8" cast iron pan with non-stick cooking spray.
  • Sour cream, salsa verde, and sour cream mixed in a bowl.
    In a microwave safe bowl, heat salsa verde for 60 seconds. Add cream cheese and stir until mostly melted. Add sour cream and stir well.
  • A layer of broken tortilla chips placed in the pan.
    Layer half of tortilla chips in the bottom of prepared baking dish or pan, pressing down slightly to make an even layer.
  • Part of the salsa mixture poured over the tortilla chips.
    Spoon half of salsa verde mixture over chips.
  • Sprinkling chopped chicken over salsa.
    Spread half of the shredded chicken over salsa verde.
  • Sprinkling cheese over the chicken.
    Evenly sprinkle half of the shredded cheese over chicken. Repeat layers. Press down gently into the dish.
  • Baking the chicken chilaquiles in the oven.
    Place in oven for 35 minutes until heated through. Serve garnished with salsa verde, sour cream, and scallions. Serves 4