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Recipe Index » Recipes » Cheesy Chicken Chilaquiles

Cheesy Chicken Chilaquiles

Published by Meaghan on March 23, 2023 | last updated on March 22, 2023.

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These cheesy chicken chilaquiles use some short cuts to make them easy to throw together on busy weeknights without sacrificing the bold Tex Mex flavor.  This recipe is a delicious, simple at home substitute when you can’t get your hands on the real thing.

cheesy chicken chilaquiles in a gray skillet

Mexican food is a favorite in our house and something the hubs and I bond over.

We seek out hole in the wall Mexican places over the chains, and at one such place we discovered the deliciousness that is chilaquiles.

Cheesy, chicken-y goodness.

cheesy chicken chilaquiles on a small white plate

What are chilaquiles?

Chilaquiles are a traditional Mexican breakfast dish made of corn tortillas cut into quarters and lightly fried or baked.

The tortillas simmer with salsa and pulled chicken.

They often get topped with eggs, cheese, onions, and avocados.

While chilaquiles are a traditional Mexican breakfast or brunch item, they make a delicious quick lunch or dinner as well!

Ingredients

To make these you’ll need:

an overhead image showing the measured ingredients needed to make a batch of cheesy chicken chilaquiles

  • Tortillas– Make sure to use corn tortillas. Cut them into wide strips or into quarters.
  • Enchilada sauce– Your favorite brand of red enchilada sauce, or whip up our easy homemade recipe. Choose the heat level you prefer.
  • Chicken– Save yourself some trouble and use chopped, or shredded, rotisserie chicken.
  • Cheese– Crumbled cotija cheese
  • Onion– Minced white onion, optional.

How to Make

These chicken chilaquiles are pretty easy to throw together!

To do it, start by frying the tortilla strips over medium heat in a large frying pan with enough olive oil to coat the bottom of the pan.

corn tortilla strips frying in a black skillet

Fry the strip just until they are golden brown and crisped.

Transfer the tortillas to a paper towel lined plate to drain the excess oil off.

fried strips of corn tortillas on a paper towel lined plate

Once you’ve drained the oil, transfer the tortillas and shredded chicken to a skillet set over medium heat.

Pour in the enchilada sauce, tossing to coat.

enchilada sauce topped diced chicken on a bed of crispy tortilla strips in a black skillet

Heat just until the tortillas, chicken, and sauce are all heated through and the tortillas get slightly soft.

Sprinkle with the cheese, remove from heat, and cover the skillet.

easy chicken chilaquiles in a black skillet

Let it sit covered until the cheese has melted.

Sprinkle with the remaining cheese and onions if using.

chicken chilaquiles in a black skillet topped with shredded cheeses

Serve immediately. 

Enjoy!

cheesy chicken chilaquiles skillet on a marble countertop

Topping ideas

You can top chilaquiles with almost anything you top your favorite Tex Mex foods with including:

  • avocado slices
  • cilantro
  • jalapenos
  • sour cream

They are also delicious with a fried egg or scrambled eggs on top.

cheesy chicken chilaquiles in a gray skillet

Storing Leftovers

I don’t recommend storing leftovers for more than a day. 

The tortillas will get soggy and sort of fall apart.

If you do have leftovers, store them in an airtight container and reheat them in a hot oven the next day until warmed through.

Tips and Tricks

  • This version uses canned enchilada sauce instead of the more traditional spiced tomato sauce. If you want a more traditional sauce for this, add a can of RoTel tomatoes and a can of diced tomatoes to a food processor and pulse until smooth.
  • Don’t have chicken or feeding vegetarians?  No problem! This recipe works with or without the meat.
  • Prefer green enchilada sauce? Go for it! It will be delicious in this recipe.

easy chicken chilaquiles on a small white plate

Other Tex Mex Recipes

Cheesy chicken chilaquiles are one of my favorite Mexican meals.

Make them today and enjoy!

Looking for other Tex Mex recipes?

Try these:

  • Mexican Chicken Caesar Salad
  • Chicken & Black Bean Soup
  • Tex Mex Chicken Salad
  • Mexican Lasagna
  • Texas Fajitas

If you’ve tried these CHICKEN CHILAQUILES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

cheesy chicken chilaquiles in a gray skillet

Cheesy Chicken Chilaquiles

These cheesy chicken chilaquiles use some short cuts to make them easy to throw together on busy weeknights without sacrificing the bold Tex Mex flavor.  This recipe is a delicious, simple at home substitute when you can't get your hands on the real thing.
5 from 1 vote
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Mexican, Tex Mex
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 608kcal
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

Ingredients

  • 24 corn tortillas, cut into wide strips
  • 1 can red enchilada sauce
  • 2 cups chopped, or shredded, rotisserie chicken
  • 1 cup shredded mexican blend cheese
  • 1/2 cup crumbled cotija cheese
  • minced white onion, optional
US Customary - Metric

Instructions

  • Pan fry the tortilla strips, until golden brown and just crisped. Transfer the tortillas to a paper towel lined plate, to drain.
  • Transfer the tortillas & chicken to a skillet, over medium heat. Pour in the enchilada sauce, tossing to coat. Heat just until the tortillas, chicken, and sauce are all heated through.
  • Sprinkle with the shredded cheese, remove from heat, and cover. Let sit until the cheese has melted. Sprinkle with the remaining cheese, and onions (if using). Serve immediately.

Notes

  • This version uses canned enchilada sauce instead of the more traditional spiced tomato sauce. If you want a more traditional sauce for this, add a can of RoTel tomatoes and a can of diced tomatoes to a food processor and pulse until smooth.
  • Don't have chicken or feeding vegetarians?  No problem! This recipe works with or without the meat.
  • Prefer green enchilada sauce? Go for it! It will be delicious in this recipe.

Nutrition

Calories: 608kcal | Carbohydrates: 70g | Protein: 44g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 130mg | Sodium: 698mg | Potassium: 302mg | Fiber: 10g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 0.01mg | Calcium: 220mg | Iron: 2mg
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

 

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Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

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Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

Read More

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