Chicken Chilaquiles Recipe -
Chicken Chilaquiles Recipe
  • READY IN 27 mins

Chicken Chilaquiles

Recipe by  

"Hot and hearty, this easy meal is perfect when you're serving a crowd."

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Original recipe makes 4 servings Change Servings
  • PREP

    12 mins
  • COOK

    15 mins

    27 mins


  1. Tortilla strips may be cooked on a griddle or fried in oil until crisp. Set aside. (Tip: If you prefer, bake tortilla strips in the oven until crisp.)
  2. Saute onion and garlic in an oiled skillet until translucent, approximately 4 minutes. Puree the cooked onion and garlic along with the tomato sauce, chilies and bouillon cube in a blender.
  3. Place the blended mixture in a skillet, bring to a boil and simmer for 5 minutes. Add tortilla strips and chicken to the skillet mixture and heat through, approximately 2 minutes.
  4. Serve with optional toppings.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2008

I LOVED LOVED LOVED LOVED it. This is the kind of food that makes me really happy... it is thick, flavorful, a little spicy, and so easy to make. I baked the tortillas just because I didn't have the patience to fry them in oil, and I served it heaped on a plate with a slice of cheddar cheese and an over-easy egg on top of the whole lot. My hubby gave it 4.5 stars, taking half a star away just because he wanted more spice... considering he hates corn tortillas like he hates the flu, the meal must be pretty good. For a morning or evening meant to be spent in sweats in front of the t.v, I couldn't ask for a better meal. Hint: shredding rotisserie chicken is probably the way to go... it is always moist and yummy :-)

Most Helpful Critical Review
Aug 19, 2008

I did not like the flavor of this meal. I'm not a huge fan of tomato sauce with chicken. It also did not make very much - this was one serving each, for myself and 2 elementary aged kids. I think it would've tasted much better with more mexican flavors in it...taco seasoning on the chicken and salsa instead of tomato sauce.


15 Ratings

Jul 29, 2008

This recipes was great! The only substitution I made was with a can of diced tomatoes with green chiles instead of the tomato sauce and it was delicious!

May 05, 2008

Great recipe for leftover baked chicken. Instead of using the blender i just dumped everything in one pot, added fresh cilantro, black olives and a can of rotel lime/cilantro tomatoes. chips and mexican blend cheese on top. the gang loved it.

Mar 31, 2010

Really good! I used 1 cup regular tomato sauce and 1 cup of Mexican hot tomato sauce, which added a healthy dose of spice and flavor. Totally forgot to add the bouillon cube, but didn't miss it. Topped with a dollop of plain yogurt and lots of fresh cilantro. Very tasty, thank you! :)

Mar 28, 2011

My hubby is from Mexico and he said that this dish tastes just like his mom's!!

Apr 22, 2010

When most people think of Chilaquiles, this isn't generally what comes to mind. Being accepting of the fact that it is different then what you may think Chilaquiles are supposed to be, you should be very happy with this recipe. I enjoyed it and I will make it again.

Feb 11, 2009

This was great! Followed the exact recipe (toasted the tortillas in the oven). By the way, some commenters are saying you "only" need 1 can of sauce. That's true...because 1 "normal size" can of tomato sauce IS the 2 cups called for!


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 837 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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