Easy Chicken Chilaquiles

Buttery-soft chicken and crisp tortilla chips in a smoky, chipotle-spiked tomato sauce. This mind-blowing meal tastes just like the restaurant version, but it's made in one pan and ready in about 30 minutes!

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Fat, Dairy Free Diet

Keyword adobo sauce, chilaquiles, chipotle chilies, Mexican chicken, shredded chicken

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 720kcal

Author Robin Miller

Equipment

Cast Iron Skillet

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

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.

Nutrition