Chicken Chilaquiles

Chicken Chilaquiles

14 Reviews 1 Pic
  • Prep

    12 m
  • Cook

    15 m
  • Ready In

    27 m
Recipe by  Mission® Foods

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

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Adjust Servings

Original recipe yields 4 servings



  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 (14)

Rate This Recipe


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 :-)



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 and mexican blend cheese on top. the gang loved it.

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Amount Per Serving (4 total)

  • Calories
  • 270 cal
  • 13%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 23.7 g
  • 47%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 852 mg
  • 34%

Based on a 2,000 calorie diet



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