Chicken chilaquiles is a Mexican dish consisting of corn tortillas cut into quarters and lightly fried, then simmered in a savory sauce. It is typically served with shredded chicken, beans, and various toppings such as cheese, sour cream, and avocado. Chilaquiles can be prepared for breakfast, lunch, or dinner and is a versatile dish that can be customized to taste. Whether you prefer a spicy or mild sauce, with or without beans, or loaded with toppings, there's a chilaquiles recipe out there to satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN CHILAQUILES
This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.
Provided by CARRIEANN23
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g
CHICKEN CHILAQUILES CASSEROLE
Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser.
Provided by Melt Organic Buttery Spread
Categories Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Yield 4
Number Of Ingredients 17
Steps:
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
- Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
- Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
- Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
- Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
- Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 51.6 g, Cholesterol 101.2 mg, Fat 11.1 g, Fiber 9.3 g, Protein 43.8 g, SaturatedFat 4.3 g, Sodium 341.3 mg, Sugar 9.9 g
RED CHILAQUILES WITH CHICKEN
Chilaquiles is a sort of top-of-the-stove tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. Sometimes eggs are added, and sometimes chicken as well. The salsa can be red or green; even thick black beans may be used. I favor microwave-toasted tortillas, but if you don't have the time, use baked tortilla chips. Serve this right after you've stirred in the tortilla chips, because if they're not fried, they will quickly become soggy.
Provided by Martha Rose Shulman
Categories brunch, main course
Time 40m
Yield Serves four
Number Of Ingredients 12
Steps:
- Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
- Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.
- Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Spinkle the cheese, cilantro and sliced onion over the top, and serve.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 953 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN CHILAQUILES CASSEROLE
You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
- Heat oven to 350°F. Grease 2-quart casserole.
- Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
- Bake about 30 minutes or until cheese is melted and golden brown.
Nutrition Facts : Calories 490, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg
GREEN CHICKEN CHILAQUILES CASSEROLE
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
- In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
- Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
- Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
- Combine the cheeses in a mixing bowl.
- To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
- Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
- Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
- Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
- When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
CHILAQUILES CON POLLO: TORTILLA CASSEROLE WITH CHICKEN BREAST
Steps:
- In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
- Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
- In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
- In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
- In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.
TURKEY/CHICKEN CHILAQUILES CASSEROLE
This is my daughters favorite recipe for leftover turkey. I love it too! Don't let the long list of ingredients scare you. It seems time consuming but it does go together quickly once you have everything ready. I got it out of an old cookbook magazine called Fresh Turkey Ideas. We really look forward to Thanksgiving just to have this as our traditional left over. Hope you enjoy!
Provided by teresas
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare New Mexico Green Sauce; Set oven control to broil. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12 to 17 minutes, turning occasionally, until skin is blistered and evenly browned (not burned). Remove chilies to plastic bag; close tightly. Let stand 20 minutes. Peel, seed and finely chop chilies.
- Cook onion, poblano and jalapeno chilies and garlic in 2 tbls oil over medium heat about 8 minutes, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Set aside.
- Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in hot oil 30 to 60 seconds or until light golden brown; drain.
- Heat oven to 350 degrees. Grease 2-quart casserole.
- Layer half of the tortilla strips in bottom of casserole. Top with turkey, half of the New Mexico Green Sauce (about 2/3 cups) and 1 cup of the cheese.
- Press layers gently down into casserole.
- Repeat with remaining tortilla strips, sauce and cheese.
- Bake about 30 minutes or until cheese is melted and golden brown.
BLACK BEAN AND CHICKEN CHILAQUILES
Make and share this Black Bean and Chicken Chilaquiles recipe from Food.com.
Provided by nicoleingermantown
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add onion; saute 5 minutes or until lightly browned.
- Add garlic, saute 1 minute.
- Add chicken, cook 30 seconds.
- Transfer mixture to a medium bowl; stir in beans.
- Add broth and salsa to pan, bring to a boil.
- Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
- Place half of tortilla strips in bottom of an 11 x 7 baking dish, coated with cooking spray.
- Layer half of chicken mixture over tortillas, top with remaining tortillas and chicken mixture.
- Pour broth mixture evenly over chicken mixture.
- Sprinkle with cheese.
- Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.
Nutrition Facts : Calories 305.2, Fat 5.7, SaturatedFat 1.4, Cholesterol 39.2, Sodium 61.9, Carbohydrate 42.4, Fiber 8.7, Sugar 1.7, Protein 22.3
GREEN CHILAQUILES WITH CHICKEN AND SQUASH
Of all the dishes I make with tomatillos, this one counts as the greatest comfort food. You can toast the tortillas in a microwave: zap them for one minute at 100 percent power, and turn them over and zap them again. Repeat until they are crisp and brown, then break up into large pieces.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course
Time 45m
Yield Serves four
Number Of Ingredients 13
Steps:
- Poach the chicken breast, shred or cut into small dice and set aside.
- Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes, turning them over halfway through. Drain and place in a blender. Add the chilies, chopped onion, garlic, salt and cilantro sprigs. Blend until smooth.
- Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of oil to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée and stir constantly until it thickens and begins to stick to the pan, about five minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer and simmer 10 minutes, stirring often. Add the summer squash and simmer, stirring often, until tender, about 10 minutes. The sauce should coat the front and back of your spoon. Stir in the chicken and heat through. Taste and adjust seasoning. Just before serving bring to a simmer and stir in the tortilla chips. Garnish with the yogurt or cheese, sliced radishes and chopped cilantro. Serve at once.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1201 milligrams, Sugar 12 grams, TransFat 0 grams
CHICKEN CHILAQUILES CASSEROLE
You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
- Heat oven to 350°F. Grease 2-quart casserole.
- Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
- Bake about 30 minutes or until cheese is melted and golden brown.
Nutrition Facts : Calories 490, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg
CHICKEN CHILAQUILES FROM CAMPBELL'S KITCHEN
This Mexican-inspired dish features a combination of shredded cooked chicken, tomato chipotle soup, onion, garlic, cheese and crispy tortilla strips. It's easy to prepare, super delicious and guaranteed to be a hit at your dinner table!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Arrange the tortilla strips on 2 baking sheets.
- Bake for 10 minutes or until the tortilla strips are crisp and lightly browned. Reserve 5 tortilla strips.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and oregano and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 1 minute.
- Stir in the soup and water and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 5 minutes. Stir in the chicken and black pepper and cook until the mixture is hot and bubbling.
- Stir in the remaining tortilla strips and cook until the mixture is hot. Remove the skillet from the heat. Sprinkle the chicken mixture with the cheese. Top with the reserved tortilla strips and the cilantro, if desired. Serve with the lime wedges.
Nutrition Facts : Calories 487.5 calories, Carbohydrate 47.1 g, Cholesterol 83.2 mg, Fat 19.6 g, Fiber 5.6 g, Protein 31.5 g, SaturatedFat 7.5 g, Sodium 773.4 mg, Sugar 2 g
CHICKEN CHILAQUILES
We loved Sylvia's take on this traditional Mexican dish. Using tortilla chips helps to make this a quick and delicious dinner. Salsa verde adds a bit of spice, but you can easily adjust the heat by selecting a milder version. Mixing cream cheese and sour cream with the salsa really adds a tangy bite to the dish. The layers of...
Provided by Sylvia Waldsmith
Categories Chicken
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Spray a 1 1/2 quart baking dish or 8" cast iron pan with non-stick cooking spray.
- 2. In a microwave safe bowl, heat salsa verde for 60 seconds. Add cream cheese and stir until mostly melted. Add sour cream and stir well.
- 3. Layer half of tortilla chips in the bottom of prepared baking dish or pan, pressing down slightly to make an even layer.
- 4. Spoon half of salsa verde mixture over chips.
- 5. Spread half of the shredded chicken over salsa verde.
- 6. Evenly sprinkle half of the shredded cheese over chicken. Repeat layers. Press down gently into the dish.
- 7. Place in oven for 35 minutes until heated through. Serve garnished with salsa verde, sour cream, and scallions. Serves 4
CHICKEN SUIZA CHILAQUILES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 375 degrees F.
- Spray the tortillas and toast until golden and crisp. Remove and set aside. Increase the oven temperature to 500 degrees F.
- Char the peppers all over on gas stovetop burner or under the broiler. Place in a bowl, cover and cool to handle. Peel and seed the peppers.
- Dress the tomatillos, garlic and onions with the oil, and roast until charred and tender. Cool slightly and remove the skin from the garlic.
- Process the tomatillos, garlic, onions, poblanos, honey, cumin, cilantro, lime juice and some salt and pepper into fairly smooth sauce/salsa. Taste to adjust seasoning. Add to a pot and stir in the chicken stock, bring to a simmer, stir in the crema and then add the chicken.
- Fill a casserole dish with the crisp tortilla strips and top with half of the cheese. Spread around all of the chicken and creamy sauce, and top with the remaining cheese. Return to the oven and bake the casserole until bubbly brown. Remove and top with sliced red onion rings and more cilantro leaves.
- Place the cleaned chicken in a pot on a bed of bay leaves, carrots, garlic, lemon, onion, celery and parsley. Fill the pot to cover the chicken to the top with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from skin and bones. Strain and reserve all of the cooking liquids.
CHICKEN CHILAQUILES
Steps:
- 1. Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes. 2. Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes. 3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro. 4. Divide chips or tortillas among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.
Tips:
- Choose ripe and fresh corn tortillas for the best texture and flavor.
- Cut the tortillas into uniform strips so that they cook evenly.
- Use a large skillet or griddle to cook the tortilla strips in batches to avoid overcrowding.
- Cook the tortilla strips until they are crispy and golden brown, but not burned.
- Use a variety of toppings for your chilaquiles, such as shredded chicken, cheese, salsa, sour cream, and guacamole.
- Serve chilaquiles immediately after cooking for the best flavor.
Conclusion:
Chilaquiles are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking with a variety of toppings. Whether you like them spicy, cheesy, or saucy, there is a chilaquiles recipe out there for everyone. So next time you are looking for a quick and easy meal, give chilaquiles a try!
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