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Easy Chicken Chilaquiles

Easy Chicken Chilaquiles

This recipe for simple chicken chilaquiles is a frying pan filled with spicy home cooking, loaded with chicken and tomato with tortillas cooked right in! So break out your cast iron skillet (or whatever frying pan you have on hand) and get ready for some sassy deliciousness.

Where to start with this extremely easy, exceptionally satisfying recipe for chicken chilaquiles? First is the truth that is a spicy conglomeration of tender chicken, creamy avocado and bright radishes in a sassy taco sauce, with tortilla chips simmered right in and simply the correct amount of cheese to end up things off? Second, that practically all of it happens in one frying pan? Third that it includes making your own tortilla chips, which are SO easy therefore addictively excellent that it may destroy all other tortilla chips for you?

Never ever mind, I will not attempt and choose which of those things is the best … let’s make it! Recipes that include one frying pan or pan actually are some of my faves, and in this case I just brought the pan to the table and we helped ourselves right on to our plates. In this manner everyone got to get exactly what they desired in regards to all the many scrumptious things that are going on in this dish.

From the chicken to the tortillas and everything in between, it’s a gold mine of tastes. I believe having chicken chilaquiles provides me a sense of how the pet feels when her Bark Box gets here.


Disclaimer: the Bark Box individuals don’t understand me and I do not understand them … I just like the truth that this box of canine excitement made her so pleased– yes, that is her delighted face, she’s a hound dog- and if you want to try it out for your own pooch, utilize this referral code and you will get a complimentary box with your subscription. I also love that her box began the specific same day as my Stitchfix box– which is a box full of excitement for me! Maxi gowns for me, lamb and cheese soft chew deals with for her, everyone wins!


Start your skillet filled with spicy happiness by making a quick batch of your own tortilla chips. Now, you CAN usage store-bought chips, however I have actually found that they get a little too mushy to offer the good chewy texture that you desire with chilaquiles, and it takes practically no time at all to bake up a batch.

All you do is cut up corn (corn, not flour please) tortillas into triangles, toss them with a little oil and salt and bake them for about 20 minutes till they are crisp. Take them out and safeguard them for all the kitchen trespassers who will try and snag them for themselves. They are seriously the very best tortilla chips you are ever going to taste. Sorry/not sorry for messing up the bagged kind for you.

This recipe for easy chicken chilaquiles is a skillet full of spicy home cooking, filled with chicken and tomato with tortillas cooked right in! Click to Tweet Next, empty your favorite taco sauce into a deep 12 inch frying pan, and here is where you can make things really spicy, medium spicy or (raises hand) slightly hot, depending on what type of sauce you go for. Nestle some boneless chicken breasts into the sauce, cover the skillet and simmer it up until the chicken is simply cooked through. Take the chicken out and shred it into great bite-sized pieces. I like to shred instead of cut since the chicken gets nice rough edges by doing this, the much better to hold the sauce.

Now put it back into the sauce and put your tortilla chips in too. Stir everything around until the chips are all tucked into the sauce, cover the pot and put it on the most affordable possible simmer for 5 minutes– you desire the chips softened but not mushy.

Here’s where things get really enjoyable, due to the fact that now you get to add whatever garnishes catch your fancy.

And if you opt for the “everybody serve themselves out of the pan” approach, you’ll be simply as happy after dinner when there is simply one frying pan to clean!



This dish for simple chicken chilaquiles is a frying pan full of spicy comfort food, loaded with chicken and tomato with tortillas prepared right in!

Active Ingredients

  • 12 little corn tortillas, cut into 6 8 triangles each
  • 4 tablespoon s canola oil
  • Sea salt
  • 2 8 ounce bottles of taco sauce (your option regarding how spicy!)
  • 4 boneless skinless chicken breast halves
  • 1 avocado, peeled and sliced
  • 2 radishes, thinly sliced
  • 1 cup fell apart queso fresco
  • Sliced fresh parsley


  1. Preheat oven to 425 and line a rimmed baking sheet with foil. Toss tortilla wedges with oil and lay in a single layer on baking sheet. Sprinkle with salt and bake till crispy, about 5-10 minutes (enjoy them carefully so they do not get too browned). Reserve.
  2. Pour taco sauce into skillet and lay chicken in one layer in the sauce. Cover and simmer over medium heat until chicken is prepared, about 15 minutes, turning chicken over as it cooks. Eliminate chicken and shred into bite sized pieces.
  3. Return chicken to frying pan and add tortilla chips.
  4. Top with all staying active ingredients (or substitute in your own favorites!) and serve!

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