Salsa Verde Chicken Chilaquiles — An EASY comfort food recipe with just FOUR main ingredients and ready in 30 minutes!! Green chilaquiles are made with layers of corn tostadas and juicy chicken smothered in salsa verde and melted pepper Jack cheese! Great for breakfast, dinner, snacks, a party appetizer or anything in between!!
What Are Chilaquiles?
Traditional chilaquiles are typically made from leftover corn tortillas that are first deep fried and then simmered in either red or green salsa, depending on the area in Mexico and your salsa preference, and there’s always plenty of cheese.
Adding shredded chicken, pulled pork, a fried egg on top, avocado, chiles, jalapeno, salsa, cilantro, or serving with beans on the side are some of the endless variations of chilaquiles. This dish is traditionally popular for breakfast, especially if you’re nursing a hangover.
This version of green chilaquiles is not traditional per se in the preparation (please don’t write to me telling me I am an imposter and don’t know anything about traditional Mexican cooking; on these types of recipes I get plenty of “fan mail” which I ignore and delete).
However, my version will save you both time and calories and it tastes every bit as traditional as you can imagine.
What’s in the Green Chilaquiles?
The four main ingredients for these semi-homemade chilaquiles include:
- Salsa verde
In this recipe we’re using jarred salsa verde. Two 12-ounce jars of it, thanks Trader Joe’s, or make your own using the blender portion from my verde pozole recipe. Also use a shredded rotisserie chicken to save time.
And we’re not frying anything which not only saves time, but calories too. Chilaquiles are a great dish to make when there are leftover corn tortillas. But if you were to make chilaquiles with just plain tortillas, it would turn into a soggy mess. That’s why the tortillas are typically fried first.
But to save a boatload of fat and calories — and to prevent your house from smelling like a Mexican restaurant for days after — use corn tostadas instead. So much more practical and since they’re so crunchy to begin with, the finished chilaquiles are just the perfect texture — soft but not mushy — after being bathed in salsa verde and pepper Jack.
How to Make Chilaquiles
This is a very easy chilaquiles recipe, promise! Here’s how the chilaquiles verdes are made:
- To an ovenproof skillet, add tostadas to cover the base, breaking them a bit if necessary. I used 4 1/2.
- Top with one-third of the salsa, one-third of the chicken, one-third of the cheese. Repeat twice until all the ingredients have been used.
- Bake for about 30 minutes, or until the cheese is as lightly golden browned as desired, and get ready to serve.
I simply added cilantro and a few cherry tomatoes but depending on what you have on hand and enjoy, avocado, guacamole, sour cream or jalapeno make great toppers.
Can Regular Tortillas Be Used?
No, you need to use corn tostadas. Tostadas have already been fried and as such are nice and crunchy. You need that firm texture to withstand the salsa verde.
If you use plain tortillas and don’t fry them first, you’ll wind up with a pile of mush rather than green chilaquiles.
What to Serve with Chilaquiles
You’ll often see homemade chilaquiles served with a fried egg on top or refried beans on the side.
If you don’t mind serving the green chilaquiles with a non-traditional side, try making Piña Colada Fruit Salad (non-alcoholic, don’t worry!). A side of fresh fruit pairs nicely with the cheesy chilaquiles, in my opinion.
Tips for Making Chilaquiles Verdes
I recommend using a store-bought rotisserie chicken to save yourself some time. However, leftover shredded chicken that you meal prepped for the week works just as well!
I used Pepper Jack cheese for topping the chilaquiles because I like the subtle heat it lends to the dish, but use any shredded cheese you like.
Chilaquiles are best assembled and eaten right away. They don’t keep well in the fridge.
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Salsa Verde Chicken Chilaquiles
- 12 to 15 corn tostadas, or as necessary
- 24 ounces salsa verde, or your favorite
- 3 cups cooked shredded chicken, use rotisserie chicken to save time
- 12 ounces pepper Jack cheese blend
- cilantro, optional for garnishing
- tomatoes, optional for garnishing
- Preheat oven to 375F (use convection if you have it) and spray a 10-inch oven-proof skillet with cooking spray.
- To the bottom of the skillet, add 4 to 5 tostadas, enough to completely cover the base of the skillet, breaking them slightly if necessary to get complete coverage (does not have to be perfect).
- Evenly top with one-third of the salsa (8 ounces), one third of the chicken (1 cup), and one-third of the cheese (4 ounces).
- Repeat the layering process twice. Tostadas, salsa, chicken, cheese.
- Bake for about 25 to 30 minutes, or until the cheese is as lightly golden browned as desired.
- Optionally garnish with cilantro, tomatoes, or your favorite garnishes (read blog post for ideas). Serve immediately. Chilaquiles are best fresh.
Nutrition information is automatically calculated, so should only be used as an approximation.
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