• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
From Scratch Fast | Recipes from scratch for busy cooks! logo
  • Recipes
    • Recipe Index
    • Main Dishes
    • Breakfasts
    • Appetizers
    • Soups
    • Salads
    • Side Dishes
    • Desserts
    • Drinks
    • Web Stories
  • Classes
  • Videos
  • Books
  • About Nicki
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Classes
  • Videos
  • Books
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipe Index > Gluten free > Salsa Verde Chicken Chilaquiles (Easy & Quick!)

    Salsa Verde Chicken Chilaquiles (Easy & Quick!)

    Published: Feb 25, 2021 · Modified: Dec 28, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Green chicken chilaquiles in a bowl, topped with sour cream and avocado.
    Green chicken chilaquiles in a bowl, topped with sour cream and avocado.

    Take warning: these salsa verde chicken chilaquiles are COMPLETELY ADDICTING. A flavor-packed chicken and tortilla stew gets topped with cilantro, scallions, avocado, cheese and sour cream for a meal that’s both comforting and exciting. Best of all, you’re not going to believe how easy it is to make. 

    Close up of chicken chilaquiles in a bowl with a fork.

    Ingredients

    My good friend Jess came up with this dead simple but utterly crave-able chicken chilaquiles recipe using tomatillo salsa (also called salsa verde) and tortilla chips. The recipe calls for store-bought salsa, but you can absolutely use homemade if you prefer. 

    All of the ingredients for the chilaquiles arranged on a countertop.

    While chilaquiles is traditionally made with fried corn tortillas, this easier version uses tortilla chips instead. I prefer to use low-sodium (or no sodium) chips so that I can better control the amount of salt in the dish.

    Chilaquiles verde stew

    While traditionally the tortilla chips are tossed in a red or green chile sauce (sometimes with scrambled eggs), this version is more like a stew. The tortilla chips thicken the stew slightly while also retaining some of their crunch. It’s a delicious textural tango that I think you’ll love.

    Close up of a bowl of chilaquiles stew with a spoon.

    How to make chicken chilaquiles

    • In a saucepan, combine tomatillo salsa and chicken broth. Add boneless skinless chicken breasts, and bring to a simmer.
    Process shot showing chicken breasts in a saucepan with salsa verde and chicken broth.
    • Simmer the chicken until it's cooked through, about 12-15 minutes. Transfer the chicken to a cutting board, let it cool, then shred it.
    Process shot showing cooked chicken breasts in the salsa verde mixture.
    Process shot showing the shredded chicken on a plate.
    • Add the chicken back into the salsa verde mixture, along with sautéed onion and garlic.
    Process shot showing a saucepan with the salsa verde sauce, shredded chicken, sautéed onions and garlic.
    • Add tortilla chips and toss gently in the sauce.
    Process shot showing tortilla chips going in the saucepan for the chilaquiles.
    • Divide the chilaquiles between shallow bowls. Add the toppings of your choice, and devour!
    Close up of chicken chilaquiles in a bowl topped with avocado slices, sour cream, cheese and hot sauce.

    FAQs

    What is chilaquiles?

    Chilaquiles can take many different forms but usually involves a red or green chile sauce tossed with fried tortillas. It’s a meal of wonderful textural contrasts, as some of the tortillas retain their crispiness while others soften in the sauce. 

    How do you serve chilaquiles?

    You can serve chilaquiles on their own or with toppings such as cheese, sour cream, onion, fresh cilantro and/or avocado. If you want to take them over the top, slide a fried egg over the chilaquiles before adding the toppings!

    What does chilaquiles taste like?

    Chilaquiles is the ultimate combination of flavors and textures, with crunchy tortilla chips, a spicy sauce and plenty of fresh toppings. It's almost like a mash-up between nachos and salsa verde stew.

    What is the difference between migas and chilaquiles?

    Migas is a dish made with leftover tortillas or tortilla chips with scrambled eggs (typically with onion, tomatoes and chiles), whereas chilaquiles feature fried tortillas or chips in a chile sauce. 

    Chilaquiles chicken stew in a bowl with a spoon, topped with sour cream and avocado.

    Recipe tips:

    • You can use homemade or store-bought salsa verde (also called tomatillo salsa) in this recipe. 
    • I prefer to use low-sodium or no sodium thicker cut tortilla chips in this recipe so that I can better control the amount of salt.
    • You can swap out the chicken breasts for boneless, skinless chicken thighs.
    • For a less stew-like, more traditional version of chilaquiles, place the chips in a skillet and add just enough of the chicken and salsa verde sauce to lightly coat; cook until warmed through. 
    • To take the chilaquiles over the top, add a fried egg before serving! (p.s. Best brunch EVER.)

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other recipes you might like:

    • Green Salsa Enchiladas
    • Grilled Chipotle Chicken Tacos
    • Shrimp Tacos with Cilantro Lime Pesto
    • Slow Cooker Salmon Tacos
    • Healthy Taco Salad
    • Mojo Marinated Steak Tacos
    • Warm Elote Corn Dip

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Salsa verde chicken chilaquiles in a bowl, topped with sour cream, avocado slices and hot sauce.
    Print Recipe Pin Recipe

    Salsa Verde Chicken Chilaquiles Stew (Easy & Quick!)

    My good friend Jess came up with a dead simple but utterly crave-able version of chilaquiles using tomatillo salsa and tortilla chips. Chicken breasts are poached in store-bought salsa verde (also labeled tomatillo salsa), then are shredded and added back into the salsa mixture, along with sautéed onion and garlic. Just before serving, tortilla chips are folded in, creating a delicious textural tango—it’s warm and spicy yet bright and crunchy. The chilaquiles get topped with all the fixings (I go big with cilantro, scallions, avocado slices, cheese and sour cream). This version is more stew-like than traditional chilaquiles, making it a satisfying meal any time of day. Don’t season the chicken or onion with salt, as there’s plenty of salt in the salsa (I also prefer to use low-salt or salt-free tortilla chips). To take the chilaquiles over the top, add a fried egg on top!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: Mexican
    Keyword: chicken chilaquiles, chicken chilaquiles recipe, salsa verde chilaquiles
    Servings: 3 -4 people
    Author: Nicki Sizemore

    Equipment

    • Saucepan

    Ingredients

    • 16- ounces (2 cups) salsa verde (tomatillo salsa)
    • 1 cup unsalted chicken broth
    • 2 large boneless skinless chicken breasts
    • 1 tablespoon extra virgin olive oil
    • ½ medium onion, finely diced
    • 2 large garlic cloves, minced
    • ½ teaspoon ground cumin
    • ¼ teaspoon dried oregano
    • 2 heaping cups yellow corn tortilla chips (preferably low salt or no salt)

    Toppings (for serving), optional

    • Chopped cilantro
    • Sliced scallions
    • Avocado slices
    • Sour cream
    • Crumbled or shredded cheese (such as cotija, feta, cheddar or Monterey Jack)
    • Hot sauce

    Instructions

    • In a medium saucepan, combine the salsa verde and chicken broth. Nestle the chicken breasts into the salsa mixture. Bring to a boil, then reduce to a gentle simmer and cook, covered, for 12-15 minutes, or until the chicken is just cooked through (if a lot of foam rises to the surface, skim it off and discard).
    • Transfer the chicken to a cutting board or plate and let cool. Simmer the sauce, uncovered, for 5 minutes. Once cool enough to handle, shred the chicken and stir it back into the salsa verde sauce. Remove the pot from the heat and keep warm.
    • In the meantime, heat the olive oil in a small skillet over medium heat. Add the diced onion, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the garlic, cumin and oregano. Cook, stirring, until fragrant, about 30-60 seconds longer.
    • Scrape the onion mixture into the pot with the chicken. Do Ahead: The chicken in its sauce can be refrigerated for up to 3 days. Reheat before proceeding.
    • When you’re ready to serve, reheat the chicken and sauce. Add the tortilla chips, and toss gently in the sauce (alternatively, for a less saucy version, place the chips in a skillet and add just enough chicken and sauce to lightly coat; cook over medium heat until warmed through).
    • Divide the chilaquiles between shallow bowls (it will thicken as it sits). Add the toppings of your choice, and devour!

    Notes

    Tips:
    • You can use homemade or store-bought salsa verde (also called tomatillo salsa) in this recipe. 
    • I prefer to use low-sodium or no sodium thicker cut tortilla chips in this recipe so that I can better control the amount of salt.
    • You can swap out the chicken breasts for boneless, skinless chicken thighs.
    • For a less stew-like, more traditional version of chilaquiles, place the chips in a skillet and add just enough of the chicken and salsa verde sauce to lightly coat; cook until warmed through. 
    • To take the chilaquiles over the top, add a fried egg before serving! (p.s. Best brunch EVER.)

    More Gluten free

    • Baked Butternut Squash Pasta Recipe with Ricotta & Sage
    • Easy Sausage Baked Pasta with Ricotta (One Skillet!)
    • Healthy Gluten Free Apple Honey Cake (Paleo!)
    • Gluten Free Pie Recipes (+ New Class!)

    Reader Interactions

    Comments

    1. Robin Marin says

      March 01, 2021 at 2:08 pm

      Nicki,
      Made this recipe last weekend. Absolutely delicious—prep was a breeze and flavors over the top! Leftovers provided great lunch as well. Hubby diagnosed with celiac disease 25 years ago; it’s a joy to have resources such as your website. Thanks for all you do💕

      Reply
      • Nicki Sizemore says

        March 01, 2021 at 3:52 pm

        Hi Robin, I'm so happy to hear you enjoyed the recipe!! Thank you for your kind words - they mean so much. 💖

        Reply
        • Robin marin says

          March 03, 2021 at 8:36 pm

          Nicki,
          Made your salsa verde enchiladas...am on a roll here! Had chicken breast so followed your lead and simmered in salsa verde before moving on to sour cream stage. Such a simple step but what a flavor booster. Made a big batch so I could share with friends, including my personal trainer. A wonderfully healthy version-we all loved it. Made a crema with lime zest and juice for drizzling after baked goods. Am forwarding your website to friends who have celiac, as well as those that don’t ‼️

          Robin

        • Nicki Sizemore says

          March 04, 2021 at 11:36 am

          Hi Robin, woohoo!! This makes me so happy to hear. 😊 I like to call my recipes "naturally gluten free," as I'm the only one in my family who can't eat gluten, so everything has to pass the taste tests of my picky family members. 😂 Thank you so much for your comment, and happy cooking!

    2. Karen says

      February 26, 2021 at 9:52 am

      This is a family favorite ! Even my pickiest eater enjoys this meal!! It is a breeze to put together and so so flavorful!! I have yet to try one of your recipes that I don’t LOVE!!

      Reply
      • Nicki Sizemore says

        February 26, 2021 at 11:12 am

        Hi Karen, this makes me so happy to hear!!

        Reply
    3. Sharon says

      February 26, 2021 at 9:24 am

      5 stars
      This recipe was outstanding and the leftovers were fantastic the next day even with the chips in it already—just not as crisp. For the two of us I would only add chips to half of it for the next day with avocado slices. I would definitely make this again!

      Reply
      • Nicki Sizemore says

        February 26, 2021 at 11:11 am

        Hooray! I'm so glad you liked it, and thank you for the comment!

        Reply
    4. Amy says

      February 04, 2018 at 2:31 pm

      5 stars
      We love this! I make my own roasted tomatillo salsa and paired with this crazy simple recipe it’s always a hit. For the family and the cook. Thank you!!

      Reply
      • Nicki Sizemore says

        February 04, 2018 at 8:14 pm

        I'm so happy to hear this!! Thanks so much for sharing, Amy!

        Reply
    5. Michele says

      February 19, 2015 at 9:24 pm

      This was so good and easy! Thanks so much...we'll be having this often.

      Reply
    6. jessglasscoe says

      February 11, 2015 at 11:36 am

      Love, love, love! Mostly you, but also this post! Can't believe you called out my rap/hip-hop divergence! Haha. Love you!

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search recipes

    Meet Nicki

    Headshot of Nicki Sizemore.

    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

    Latest Video

    Butternut Squash Savory Galette #shorts

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Articles & Press

    Copyright © 2022 From Scratch Fast