If there’s one dish I could happily eat every day, it’s chicken chilaquiles.
Chilaquiles are basically my comfort language. They’re a step up from the nostalgic microwave tortilla chips with melted cheese—fancier, more flavorful and much less embarrassing than that late-night snack of my youth.
This recipe is wonderfully quick if you use leftover shredded chicken or a store-bought rotisserie chicken. Thighs or breasts both work—if you don’t have cooked chicken on hand, bake, grill or poach some and shred it. The dish comes together in minutes and feels like a celebration of flavors without much fuss.
The star here is a quick fire-roasted tomato sauce, blended smooth and cooked just long enough to thicken. Using canned fire-roasted diced tomatoes gives the sauce a deep, slightly smoky flavor that mimics a longer, slower simmer. It’s rich, thick and perfect for coating tortilla chips so each bite is saucy and satisfying.
About the chips: I love thin, crispy tortilla chips, but for this version I recommend heartier, thicker chips. The sauce is thicker than some chilaquiles sauces, and sturdier chips hold up better so you still get a little crunch at first before they soften. If you prefer your chips fully soaked, add more sauce and let them sit a few minutes.
Top these chilaquiles with sliced radishes, crumbled queso fresco, chopped cilantro, a dollop of sour cream or plain Greek yogurt and a squeeze of lime. The bright toppings contrast beautifully with the smoky tomato base and shredded chicken, making each mouthful balanced and fresh.
Fire Roasted Chicken Chilaquiles
Ingredients
- 2 14-ounce cans fire roasted diced tomatoes
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 1/2 cups shredded chicken (leftover or rotisserie)
- a few handfuls of tortilla chips (heartier, thicker chips recommended)
for topping
- sliced radish
- queso fresco
- cilantro, chopped
- lime wedges
- sour cream or plain Greek yogurt
Instructions
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Place the fire-roasted diced tomatoes, chopped green onions, minced garlic, smoked paprika and cumin in a blender and puree until smooth.
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Heat a large skillet over medium heat and add a splash of olive oil. Once hot, pour in the tomato puree and cook, stirring occasionally, until the sauce slightly thickens.
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Add the shredded chicken and a few handfuls of tortilla chips to the skillet. Toss gently to coat the chips and chicken with sauce. Add more chips as needed and toss until everything is evenly coated.
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Top with sliced radishes, crumbled queso fresco, cilantro and a spoonful of sour cream or Greek yogurt. Squeeze lime over the top and serve immediately.
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These chilaquiles are simple, quick and impossibly delicious—perfect for weekends, weeknights or feeding a group. Once you try this fire-roasted tomato version with shredded chicken and the bright toppings, it’ll likely become a go-to in your rotation.