Chicken Chilaquiles Recipe -
Chicken Chilaquiles Recipe
  • READY IN 45 mins

Chicken Chilaquiles

Recipe by  

"This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2011

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 baked. Thanks for a really tasty recipe!

Most Helpful Critical Review
Mar 01, 2012

Local groceries did not have chorizo, so I seasoned the chicken with cumin, coriander and such and proceeded. The middle chip layer is completely unecessary.

Mar 11, 2010

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 need any other tweaking, not even salt! P.S. No need to thaw the corn first. WE LOVED THIS DISH!

Jun 01, 2009

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 green. Very tasty and mexican. Leftovers were excellent the next day!

May 18, 2010

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 on what it is supposed to taste like, but I did have to make a few changes based on what I had on hand. I only had one can of enchilada sauce (10 oz) so I used some salsa verde that I had to make up the difference. I also used canned corn (drained) since I didn't have frozen. Next time I make this (and I WILL be!) I think I'll add some black beans in and then toss some green onions on top. Easy and tasty! Thank you Carrie Ann!

Jun 22, 2009

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!

Jun 02, 2009

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 canned corn so used that rather than frozen. Instead of layering the different items I mixed everything together including 2/3 of the cheese, then put it all into the baking dish and sprinked the rest of the cheese on top along with some sliced up black olives. Thank you for a very good, quick and easy recipe that we will be fixing often. This would be a good dish to fix up ahead of time for a pot luck!

Apr 15, 2011

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


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 19.4 g
  • 39%
  • Sodium
  • 430 mg
  • 17%

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

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