Chicken Chilaquiles

Chicken Chilaquiles


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


27 m {{adjustedServings}} servings 227 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

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  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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  1. 15 Ratings


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 ha...

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!

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 an...