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“.
WATCH OUR VIDEO ON THE GRAM!
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
Chicken Parmesan French Bread Pizza
Cobb Salad Grilled Chicken Sandwiches
Incredibly Yummy Buffalo Chicken Meatballs
Easy Chicken Noodle Soup with Lemon and Thyme
VIEW ALL RECIPES BY CLICKING HERE!
- 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
- 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
- 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.
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!
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