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Chicken Chilaquiles

Chicken Chilaquiles


"This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro."
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45 m servings 388 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
  3. Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
  4. Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

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Read all reviews 65
  1. 78 Ratings

Most helpful positive review

very, very good! I did not have any tortilla chips, so i used corn tortillas that I tore and placed in the baking dish. I had left over beans and rice so I threw them in the dish as well and bak...

Most helpful critical review

more real if you blend 1 large tomato, 1/2 a serrano chile, 1 small garlic & a bunch of cilantro leaves with enough water. You fry this with little oil and chicken boullion until it thickens, i...

Most helpful
Most positive
Least positive

very, very good! I did not have any tortilla chips, so i used corn tortillas that I tore and placed in the baking dish. I had left over beans and rice so I threw them in the dish as well and bak...

This one's a keeper! Used Queso Quesadilla Cheese (triple redundancy) and mixed it right into the sour cream and enchilada sauce mixture, then layered it with the rest of the ingredients. Didn't...

Delicious!! I made this before any reviews were made and WOW!! I made a few changes to the recipe - I used mozzarella instead of monterey jack and I made my own enchilada sauce so it was red not...

This was really good! I had some chicken and chorizo that I needed to use or toss and came across this recipe. I typically follow the recipe the first time I make something so I have a handle ...

Aside from the instructions not specifying to thaw the frozen corn (which some may find confusing), this is outstanding! We love it and will make it many times over!

Made this tonight for supper and got rave reviews from my husband, he;s already requested that we have it again! I used fat free sour cream and had 4 blend mexican cheese so used that and had c...

This is awesome! I added black beans with the corn the second time I made it and WOW what a difference it makes!

YUM! My husband came home from the grocery store one night with chorizo, I had no clue what to do with it. Found this recipe and couldn't wait to try it. I can't wait to eat leftovers for lunc...

Very quick and easy recipe. It won rave reviews from my family. I served the corn on the side to satisfy the fussy ones in the family. I would suggest topping the meat layer with some of the che...

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