Easy Chicken Chilaquiles
Buttery-soft chicken and crisp tortilla chips in a smoky, chipotle-spiked tomato sauce. Garnished with cilantro, radishes, and queso fresco, this mind-blowing meal tastes just like the restaurant version, but it’s made in one pan and ready in about 30 minutes!
Chilaquiles is a popular breakfast dish (topped with eggs), but how fun is this chicken version? It’s a hearty, wholesome dinner, made in one pan. The chicken is insanely flavorful because it cooks directly in the sauce. And those chips? They add sweetness from corn and just enough heft to turn the dish into a savory stew.
What’s the origin of Chilaquiles? The word chilaquiles (pronunced: chee-lah-kee-lehs) comes from the ancient Aztec Nahuatl language and it means “chilis and greens.” The Nahuatl language originated in Central Mexico and it’s still spoken in some regional communities. Fun fact: Chilaquiles originated as a way to use up leftover tortillas, especially in the days before refrigeration.
How do you describe Chilaquiles? In a nutshell, Chilaquiles consists of strips or pieces of corn tortillas that are fried, then sautéed with green or red salsa, and topped with cheese, sometimes crema (a sweet/thin cream sauce), and other toppings.
That sounds a lot like nachos, right? Not exactly. Chilaquiles and nachos are both are made with corn tortilla chips, and they both use many of the same toppings, but the flavor and texture are very different. Nacho chips are crisp and Chilaquiles chips are soft (as soft as you like; it’s a matter of preference).
Can the tortillas be crispy in Chilaquiles? Certainly, it’s really is a matter of preference. For crispier chips, fold the chips into the chicken and sauce and serve immediately (instead of allowing the chips to soften in the sauce).
Can you make these Chilaquiles ahead? Chilaquiles should be made fresh (so the chips don’t get soggy), but you can definitely make the sauce and chicken mixture in advance and store it in the fridge for up to 3 days or in the freezer for up to 3 months. Simply reheat the sauce and add the chips right before serving (add more crushed tomatoes, broth, or water if necessary to thin the sauce).
Easy Chicken Chilaquiles
Ingredients
- 2 tablespoons vegetable oil or olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 3 tablespoons minced chipotles chiles in adobo sauce, or more/less to taste
- 3/4 pound boneless skinless chicken breasts, tenders, or thighs
- 3-4 cups corn tortilla chips, about 4 to 5 handfuls
Suggested Garnishes
- 1/2 cup crumbled queso fresco or cotija cheese
- 3 tablespoons chopped fresh cilantro
- 2 radishes, thinly sliced
Equipment
Instructions
- Heat the oil in large high-sided skillet or saucepan over medium-high heat. Add the onion and cook for 2 to 3 minutes, until soft. Add the garlic and cook for 1 minute.
- Add the tomatoes and chipotle chiles and bring to a boil. Add the chicken and return to a boil. Reduce the heat to medium and simmer for 15 minutes, until you can shred the chicken easily with two forks. Shred the chicken directly into the sauce (alternatively, transfer the chicken to a plate, shred with two forks and return it to the pan).
- Fold in half of the tortilla chips and simmer until soft, about 1 to 2 minutes. Fold in the remaining tortilla chips and simmer until soft (or stop sooner for crispier chips). Season to taste with salt and pepper.
- Top with queso fresco, cilantro, and radishes and serve.