Rating: 3 stars
2 Ratings
  • 5 star values: 1
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  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

Stale tortillas absorb less oil and stay crisper, so if you're using fresh, make sure to let them set out in open air overnight before beginning to assemble the rest of the chicken chilaquiles.

Source: Better Homes and Gardens


Recipe Summary

45 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • For stale tortillas: Cut each tortilla into eighths. Spread on a baking sheet. Leave out overnight.

  • For salsa: Preheat oven to 400°F. Line two baking sheets with foil. Place tomatoes on one pan; drizzle with 2 Tbsp. olive oil and season with 2 tsp. salt. Toss to combine. Place chicken breasts, onion, and garlic on other pan. Drizzle with remaining olive oil; season with 2 tsp. salt and freshly ground black pepper. Roast until chicken is cooked through (165°F), 30 minutes, and tomatoes are slightly charred, 45 minutes. Remove from oven; let cool

  • When cool enough to handle, peel garlic. Transfer tomatoes, onion, and garlic to a blender; add chicken broth, chipotle chile, and adobo sauce. Blend until smooth, 1 minute. Season salsa to taste with salt and black pepper.

  • Using two forks or your fingers, shred chicken into 1-inch stringlike pieces.

  • Meanwhile, in a large sauté pan heat vegetable oil over medium heat. Cook tortilla pieces in hot oil, working in two or three batches, until lightly browned on both sides and crisp, about 3 minutes each side. Drain on paper towels; discard remaining oil. Wipe pan clean with a paper towel.

  • In same pan add salsa; simmer over low heat. Add shredded chicken and fried tortillas; cook until tortillas are soft but not mushy, about 5 minutes. Season to taste with salt and black pepper. Spoon mixture onto a platter. Top with cheese and onion. Drizzle with Mexican crema; sprinkle with cilantro. Serve immediately.

Nutrition Facts

362 calories; fat 19g; cholesterol 65mg; saturated fat 5g; carbohydrates 28g; mono fat 7g; poly fat 4g; insoluble fiber 5g; sugars 8g; protein 18g; vitamin a 1567.2IU; vitamin c 23.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6.5mg; vitamin b6 0.6mg; folate 35.5mcg; vitamin b12 0.4mcg; sodium 1928mg; potassium 631mg; calcium 129mg; iron 1.5mg.