Chicken Chilaquiles

Serving 5 people

30 min


  • avocado Avocado, sliced
  • black olives Black Olives
  • canned tomatoes 3 large tomatoes, chopped (or 1 (28 oz) can whole tomatoes)
  • chicken stock 1 cup chicken stock
  • cilantro Cilantro
  • garlic 2 cloves garlic
  • jalapeno pepper 1 jalapeno pepper, seeded
  • olive oil 1 Tbs olive oil
  • red onion ¼ cup red onion, finely chopped
  • salt ½ tsp salt
  • shredded cheddar cheese 1 cup Cheddar Cheese, shredded
  • shredded chicken 2 cups chicken, cooked and shredded
  • sour cream Sour Cream
  • tomatoes Tomatoes, diced
  • tortilla chips 4 cups tortilla chips
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How to make it

  1. Preheat oven to 350 degrees.To a blender add tomatoes, jalapeno, chicken stock, salt and garlic. Puree until smooth.In a large skillet, heat oil over medium-high heat.
  2. Add onion, and cook until soft.
  3. Add tomato mixture. Bring to a boil, reduce to a simmer and let cook for 10 minutes, stirring occasionally.
  4. Add chicken, stirring to coat
  5. Spread out the tortilla chips in a casserole dish.
  6. Pour tomato sauce over the chips, making sure to cover them pretty evenly.Top with cheese.
  7. Bake for 10 minutes, or until cheese is melted.
  8. Serve topped with sliced avocado and other optional toppings.