Chicken and Cheese Chilaquiles

Chicken Chilaquiles
Jodi Pudge / Getty Images
  • Total: 32 mins
  • Prep: 7 mins
  • Cook: 25 mins
  • Yield: Serves 4-6
Nutritional Guidelines (per serving)
775 Calories
43g Fat
52g Carbs
45g Protein
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Nutrition Facts
Servings: Serves 4-6
Amount per serving
Calories 775
% Daily Value*
Total Fat 43g 56%
Saturated Fat 20g 98%
Cholesterol 150mg 50%
Sodium 1049mg 46%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 21%
Protein 45g
Calcium 693mg 53%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chilaquiles are a quick dish usually made with leftover corn tortillas and cheese. This recipe includes chicken for a heartier flavor and texture.


  • 12 corn tortillas
  • 1/4 cup cooking oil or lard
  • 2 large chicken breasts
  • 4 green onions
  • 3 cloves of garlic
  • 1 jalapeno
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons ground chile powder
  • 1 cup vegetable broth
  • 6 oz sour cream
  • Salt to taste
  • 16 oz. queso fresco
  • 2 oz cotija

Steps to Make It

Prepare the Tortillas

  1. Gather the ingredients.

  2. Cut the tortillas lengthwise into one-inch strips.

  3. Heat the oil or lard in a large frying pan or skillet for about a minute.

  4. Pinch a tiny corner off of a tortilla and drop it into the pan. If it just sits there, the oil is not hot enough.  If it sizzles and floats to the top, the oil is hot and ready.

  5. Break up the strips with your fingers and very carefully drop them into the pan. Fry them in the oil until they become golden and crispy.

  6. Remove the strips from the oil and place on a paper towel to drain off the excess oil.

  7. Pour the remaining oil out of the pan and discard it but do not wipe the pan out. Leave the oil residue in for the next step.

Prepare the Chicken

  1. Boil the chicken breasts until cooked through.

  2. Place them in bowl and use a mixer (egg beater or whisk style)  to shred the chicken. Set it aside.

Prepare the Sauce and Vegetables

  1. Cut the root portion off of each green onion and discard it. Slice the green onion all the way up, into rings. Remove the peel from the garlic and discard the skin, and chop up the clove (or you can use a garlic press if you have one.)

  2. Seed and dice the jalapeno and discard the seeds and stem. Heat the oiled pan over medium heat and begin to cook the squash, onions, garlic and jalapeno.

  3. Cook it for about 2 minutes to soften the vegetables and release the flavors. Add in the butter and let it melt. Sprinkle in the chile powder and flour.

  4. Mix together to work the flour and butter together.

  5. Very slowly, pour in a few tablespoons of broth and mix it in, then add a few more. Repeat until all the broth has been added.

  6. Turn the heat up and bring the mixture to a boil, stirring occasionally. Turn it down to a simmer and continue to stir occasionally until it begins to thicken. Stir in the sour cream and mix until smooth.

Assembling and Baking the Dish

  1. Preheat oven to 400 degrees.

  2. In an 8x8 baking dish, place a layer of the fried tortilla strips. Drizzle about half of the sauce over it and half of the chicken and a handful of cheese. Add another layer of strips, followed by a layer of sauce, chicken and cheese. Continue to layer until all the strips and sauce have been used. Top with the remaining crumbled queso fresco and bake for about 12 minutes.

  3. Remove from the oven, sprinkle the cotija over the top and serve with additional fresh sour cream, and chopped fresh cilantro.