Chicken Chilaquiles

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SourceRecipe from
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes


While traditionally served for breakfast, this hearty version of chilaquiles with chicken makes a quick weeknight main dish, too. Salad greens tossed with crisp radish slices and quick-pickled red onions are a tasty side.


16 ounces
tomatillo salsa
1 cup
onion, white (diced)
pepper, jalapeño (seeded and chopped)
pepper, poblano (seeded and diced)
1/2 bunch
cilantro (chopped)
6 cloves
garlic (minced)
1 teaspoon
sea salt
1 pound
chicken tenders
tortilla chips
1 1/2 cup
queso fresco (crumbled)
1 1/2 cup
avocado (diced (optional))
1/2 cup
cilantro (chopped (optional))
1/2 cup
radish (sliced (optional))
lime (cut into wedges (optional))


In a food processor or blender, blend together the salsa, onion, peppers, cilantro, garlic and salt. Pour the blended sauce into a skillet over medium heat, add the chicken tenders and cook for 8 minutes, turning tenders halfway through the cooking time, until chicken is cooked.

Line a rimmed baking sheet with parchment paper. Place a layer of tortilla chips on the baking sheet, pour half of the chicken and sauce on top and add half of the queso fresco. Add a second layer of tortilla chips, chicken and sauce, and top with the remaining queso fresco and your choice of optional toppings. Serve immediately.


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