Easy chicken chilaquiles
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.
What does chilaquiles taste like?
Chilaquiles, for those of you who haven’t tried this most wondrous of dishes, 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.
Salsa verde chilaquiles
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.
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.
How do you make chicken chilaquiles?
- In a saucepan, combine tomatillo salsa and chicken broth. Add boneless skinless chicken breasts, and bring to a simmer.
- 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.
- Add the chicken back into the salsa verde mixture, along with sautéed onion and garlic.
- Add tortilla chips and toss gently in the sauce.
- Divide the chilaquiles between shallow bowls. Add the toppings of your choice, and devour!
FAQ
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!
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.
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.
Tips for making these easy chicken chilaquiles:
- 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.)
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
Quick & easy desserts:
- Homemade Dark Chocolate Pudding
- No Churn Mango Coconut Ice Cream
- Homemade Blizzards
- Coconut Lime Panna Cotta (Vegan)
- Strawberry Frozen Yogurt
Get the recipe!
Salsa Verde Chicken Chilaquiles Stew (Easy & Quick!)
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
- 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.)
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!
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Robin Marin says
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💕
Nicki Sizemore says
Hi Robin, I'm so happy to hear you enjoyed the recipe!! Thank you for your kind words - they mean so much. 💖
Robin marin says
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
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!
Karen says
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!!
Nicki Sizemore says
Hi Karen, this makes me so happy to hear!!
Sharon says
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!
Nicki Sizemore says
Hooray! I'm so glad you liked it, and thank you for the comment!
Amy says
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!!
Nicki Sizemore says
I'm so happy to hear this!! Thanks so much for sharing, Amy!
Michele says
This was so good and easy! Thanks so much...we'll be having this often.
jessglasscoe says
Love, love, love! Mostly you, but also this post! Can't believe you called out my rap/hip-hop divergence! Haha. Love you!