Looking for a versatile meal you can serve for breakfast, lunch, or dinner? These Chicken Chilaquiles Verdes are a true crowd pleaser.

This skillet of awesomeness is one of the first recipes I learned to make from my childhood bestie’s dad. We would always hang out at their house all the time and he’d make so many delicious Mexican dishes for us to nosh on. I wrote all about it in my Plantain Chilaquiles with Fried Eggs blog post. He also taught us how to make this Authentic Restaurant-Style Salsa and what I like to refer to as “Lazy Enchiladas“.

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INGREDIENTS FOR THIS RECIPE:

I decided to make today’s masterpiece with my Whole Peruvian Roasted Chicken. It’s succulent and so delish. If you’re not in the mood to roast a whole chicken, go ahead and swap this out for Springer Mountain Farms Chicken Breast or Boneless Skinless Thighs. You’ll need about 3 – 4 cups of cooked and shredded chicken for this meal.

FOR THE CHILAQUILES:

Salsa Verde or Enchilada Verde (Homemade or Store-Bought)
Corn Tortilla Chips
Shredded Rotisserie Chicken
Chicken Stock
Colby Jack Cheese

SUGGESTED TOPPINGS:

Queso Fresco
Sliced Radishes
Chives
Avocado
Fresh or Pickled Jalapeños
Sour Cream
Fried Eggs
Your Favorite Hot Sauce

I made my own salsa verde for today’s meal, I’ll be sure to add a link to it here when I write a blog about it. In the meantime, check out my Peruvian Green Sauce and drizzle some on top of your plate. So good.

MORE CHICKEN RECIPES YOU’LL LOVE:

Easy Chicken Bacon Ranch Pasta

Grandma June’s Home-Style Chicken Meatloaf

Crispy Air Fryer Katsu Chicken

Healthy Chicken Salad with Apples and Pecans

Skillet Chicken Tamale Pie with Cheesy Cornbread

Mediterranean Sheet Pan Chicken Thighs

Mini Chicken Pot Pies with Mushroom Gravy

Grilled Sesame Ginger Chicken

Chicken Parmesan French Bread Pizza

Hot Chicken Dip Wonton Tacos

Cobb Salad Grilled Chicken Sandwiches

Incredibly Yummy Buffalo Chicken Meatballs

Easy Chicken Noodle Soup with Lemon and Thyme

VIEW ALL RECIPES BY CLICKING HERE!

Super Delicious Chicken Chilaquiles Verdes

Looking for a versatile meal you can serve for breakfast, lunch, or dinner? These Chicken Chilaquiles Verdes are a true crowd pleaser.

SERVINGS

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

FOR THE BASE RECIPE:

5 cups Corn Tortilla Chips
3 - 4 cups Shredded Chicken
2 cups Salsa Verde or Enchilada Verde Sauce
1 cup Chicken Stock
4 oz. Colby Jack Cheese, shredded

SUGGESTED TOPPINGS:

Queso Fresco, crumbled
Sliced Radishes
Chives
Cilantro
Avocado
Fresh or Pickled Jalapeños
Fresh or Pickled Red Onions
Dollops of Sour Cream
Fried Eggs
Hot Sauce

Instructions

Preheat the oven to 400F.
Add tortilla chips to a large ovenproof skillet. Top with chicken and pour over the verde sauce and chicken stock. Bake for 15 minutes.
Remove skillet from the oven, sprinkle with shredded Colby Jack cheese, and return to the oven for 5 minutes.
Top the chilaquiles with desired items from the suggested toppings and enjoy immediately.

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NOTES ON THIS RECIPE:

Feel free to use homemade or store-bought tortilla chips. If purchasing from the store, I like to get ones that are more on the thicker side.
To make Rojo Chilaquiles, simply swap the verde sauce for red salsa or enchilada sauce.
I like to serve all the toppings on the side so folks can build their own plate with what they enjoy.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!