Chicken Chilaquiles

Recipe from

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.

Prep Time

10 minutes

Cook Time

20 minutes


4 Servings


16 ounces tomatillo salsa
1 cup onion, white (diced)
1 pepper, jalapeño (seeded and chopped)
3 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 cups queso fresco (crumbled)
1 1⁄2 cups avocado (diced (optional))
1⁄2 cup cilantro (chopped (optional))
1⁄2 cup radish (sliced (optional))
1 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.


Posted with permission from Find more recipes and information about your food and where it comes from at