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READY IN 45 mins

Chicken Chilaquiles

Read Reviews (39)

"This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro." — CARRIEANN23

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1/4 pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1/2 (10 ounce) bag tortilla chips
1 cup frozen corn kernels

1 (19 ounce) can green enchilada sauce
1/2 cup sour cream
2 cups shredded Monterey Jack cheese

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Directions

Preheat an oven to 400 degrees F (200 degrees C).
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.
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.
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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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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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!

—jessann5

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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.

—Carol

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48 Ratings

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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!

—Robbie Rice

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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!

—heather's kitchen

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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!

—MEGYEAH

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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!

—Erin

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Jun 02, 2009

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 lunch tomorrow and I am not a leftover kind of person.

—drunkenolive

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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!

—Amanda

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Nutrition

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.

Nutritional Information

Chicken Chilaquiles

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 388
Calories from Fat: 234

% Daily Value *
Total Fat 26g 40 %
Saturated Fat 12.3g 62 %
Cholesterol 71mg 24 %
Sodium 430mg 17 %
Potassium 371mg 10 %
Total Carbohydrates 20.8g 7 %
Dietary Fiber 2.5g 10 %
Protein 19.4g 39 %
** Sugars 1g
Vitamin A 12 %
Vitamin C 13 %
Calcium 36 %
Iron 14 %
** Thiamin 14 %
Niacin 55 %
Vitamin B6 18 %
Magnesium 21 %
Folate 12 %

* 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.