If there’s one dish I could happily eat every day, it’s chicken chilaquiles.
Chilaquiles are basically my love language. They’re a grown-up, more flavorful version of the microwave tortilla chips with melted cheese I ate as a kid — but infinitely better.
This recipe is perfect when you have leftover shredded chicken—rotisserie, baked, grilled, or boiled all work. Using pre-cooked chicken makes the dish come together in minutes, and both thighs and breasts are fine.
You’ll want to make the quick fire-roasted tomato sauce first. It’s blended smooth from canned fire-roasted diced tomatoes, plus aromatics and spices. Because the tomatoes are fire-roasted, the sauce gains a deeper, slightly smoky flavor that tastes like it’s been simmering for much longer than it actually has. The result is a thick, rich sauce that clings to the tortilla chips.
About the chips: I love thin, crispy tortilla chips, but for this version I recommend a sturdier chip. The sauce is thicker and heartier than some chilaquile sauces, so a more robust chip will hold up without getting completely soggy. I still like a little crunch left in each bite, so avoid chips that dissolve instantly.
Assemble everything quickly in a hot skillet: the sauce, shredded chicken and a few handfuls of chips. Toss gently so the chips are coated, add more chips if needed, then finish with your favorite toppings — lots of cheese, fresh cilantro, sliced radish, a squeeze of lime and a dollop of sour cream or plain Greek yogurt. Queso fresco or a crumbly white cheese works beautifully.
Fire Roasted Chicken Chilaquiles
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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 bunch of handfuls of tortilla chips — heartier, thicker chips work best here
for topping
- sliced radish
- queso fresco or crumbly white cheese
- cilantro
- lime wedges
- sour cream or plain Greek yogurt
Instructions
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Place the tomatoes, green onions, 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 olive oil. Once hot, pour in the tomato mixture and stir. Cook, stirring occasionally, until the sauce slightly thickens. Add the shredded chicken and a few handfuls of tortilla chips, tossing gently so everything is coated. Add more tortilla chips if needed and toss to combine. Top with cilantro, crumbled cheese, sliced radish and a spoonful of Greek yogurt or sour cream. Finish with a squeeze of lime and serve immediately.
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These chilaquiles are simple, satisfying and impossible to live without.