Easy Skillet Chicken Chilaquiles
A twist on a traditional Mexican dish, this Easy Skillet Chicken Chilaquiles recipe is made with salsa verde, rotisserie chicken and tortilla chips for a quick and super tasty dish! Add your favorite toppings and enjoy for breakfast, brunch or dinner!
An Easy Mexican Dinner Idea
If you’re looking for a dish that’s quick, flavorful, and versatile, this skillet chicken chilaquiles is for you! They’re versatile not only in ingredients – the list of toppings to add to this Mexican dish is endless – but also in when to serve it. These skillet chilaquiles might traditionally be served for breakfast but I love them just as much for a quick and easy dinner!
I still remember my first taste of chicken chilaquiles. It was at a local Mexican restaurant, a good number of years ago. As I was looking over the new-to-me menu, my friend shared that one of her favorite dishes on the listing was the chicken chilaquiles. The restaurant offers it two different ways: in salsa verde (green) or salsa ranchero (red). I have tried each version, and like them both, but am slightly more partial to the green salsa.
This Easy Skillet Chicken Chilaquiles is my own personal way to enjoy chilaquiles at home, in quick and super tasty salsa verde fashion.
What Are Chilaquiles?
A popular Mexican breakfast dish, traditional chilaquiles (chee-lah-key-less) are made from fried corn tortilla strips that are simmered in sauce then loaded up with toppings. I like to think of it as a tortilla casserole. You can have either chilaquiles rojos, made with a tomato-based red sauce or chilaquiles verdes, with a green sauce made out of tomatillos, jalapenos and cilantro.
You’ll find chilaquiles on almost all Mexican and Tex-Mex menus, usually with different offerings like vegetables, chicken, or eggs. They are a super versatile dish and great for those days when you’ve had a few too many margaritas! Chilaquiles are most often served for breakfast or brunch but you’ll find them on some dinner menus too!
For my own quick and easy version of chilaquiles, I use rotisserie chicken from the grocery store and a jarred salsa verde. They help to bring this one-dish meal together with barely any effort at all. The salsa verde soaks into the tortilla chips lining the bottom of the skillet, giving them a softened texture. Sometimes restaurant versions get a little too goopy for me with the sauce on their chilaquiles, so my version is a bit on the drier side. If you like yours super saucy, simply add more salsa verde.
What You’ll Need
For these easy skillet chilaquiles verdes, we’re using just 5 ingredients plus whatever toppings you’d like to add!
- Green enchilada sauce – I use one large 16oz jar but if you like extra saucy chilaquiles, you may want more.
- Chicken broth – Use low-sodium to control the saltiness.
- Kosher salt and black pepper
- Yellow corn tortilla chips – Homemade or storebought both work. Opt for a thicker-style if you can.
- Shredded chicken – I used a rotisserie chicken but you can easily use leftover chicken breast as well.
- Garnishes – You can add any toppings to these chilaquiles that you desire, from cheese to radishes to fresh herbs. More suggestions below!
How to Make Skillet Chicken Chilaquiles
These skillet chilaquiles verdes come together in just 30 minutes! Quick and easy, no matter the time of day you’re serving them!
- Prepare the sauce. Stir together enchilada sauce and chicken broth in a skillet over medium-high heat. Bring to a boil then reduce the heat, stirring occassionally until the sauce slightly thickens. Season with salt and pepper.
- Add the other ingredients. Add the tortilla chips to the skillet, crushing them slighty as you do. Stir to coat evenly and level the chips out in the bottom of the skillet. Add the shredded chicken on top, leading a chip border around the perimeter.
- Bake. Bake for 15-20 minutes, until the chicken is heated through.
- Serve. Serve immediately with your favorite toppings.
- Prepare the sauce. Stir together enchilada sauce and chicken broth in a skillet over medium-high heat. Bring to a boil then reduce the heat, stirring occassionally until the sauce slightly thickens. Season with salt and pepper.
- Add the other ingredients. Add the tortilla chips to the skillet, crushing them slighty as you do. Stir to coat evenly and level the chips out in the bottom of the skillet. Add the shredded chicken on top, leading a chip border around the perimeter.
- Bake. Bake for 15-20 minutes, until the chicken is heated through.
- Serve. Serve immediately with your favorite toppings.
Topping Ideas
Tortillas and chicken are just the beginning of this chilaquiles recipe! Once it comes out of the oven, add your favorite toppings to make this an extra flavorful dish. Here are a few ideas to get you started but feel free to add even more!
- Crumbled Cotija cheese
- Shredded Mexican blend cheese
- Sour cream
- Guacamole
- Pickled red onions
- Sliced radishes (my favorite!)
- Black beans
- Fresh chopped cilantro
- Scrambled or fried egg
Tips for Success
With such an easy process, there’s not much to keep in mind when making skillet chilaquiles! Here are just a few suggestions.
- Use corn tortilla chips. Flour tortilla chips, even homemade, will not hold up in this recipe the way that corn tortilla chips do.
- Make a toppings bar. If I’ve prepared this skillet chilaquiles for a group, I’ll often prepare a handful of toppings and arrange them for each person to add their own as desired, similar to taco night. That way everyone is happy and gets exactly what they want (plus it’s less work for me)!
- Enjoy immediately. Chilaquiles should be served immediately after baking. Otherwise, the texture will change and the tortillas may start to fall apart or change in texture. This is definitely a best when fresh recipe!
More Mexican-Inspired Recipes:
- Shredded Pork Carnitas
- Grilled Shrimp Ceviché
- Grilled Chipotle Orange Salmon
- Cheesy Beef and Sweet Potato Taco Casserole
Easy Skillet Chicken Chilaquiles
Ingredients
- 1 jar 16 Oz. Size Green Enchilada Sauce, Or More If You Like Chilaquiles On The Saucy Side (See Note)
- 1 c. Low Sodium Chicken Broth
- Kosher Salt And Black Pepper To Taste
- 10 oz. weight Yellow Corn Tortilla Chips Preferably Thicker Style
- 4 c. Shredded Rotisserie Chicken
- Optional Garnishes As Desired (See Recipe For Suggestions)
Instructions
- Preheat oven to 350°F.
- In an extra-large oven-proof skillet (mine is 12 inches in diameter) over medium-high heat, stir together green enchilada sauce and chicken broth. Bring to a boil and then reduce heat just a bit. Cook, stirring occasionally, until slightly thickened. This should take about 5 minutes. Taste and add a bit of salt and pepper, if desired.
- Add tortilla chips to skillet, crushing them just slightly as you do so. Stir to coat as evenly as you can, and level the chips out in the bottom of the skillet. Add shredded chicken to the top of the chips, leaving a border of bare chips around the perimeter of the skillet.
- Place skillet in oven for 15–20 minutes, or until heated throughout. Serve immediately with any garnishments that you like.
What a great skillet meal! This looks so good!
Oh my god. I need to eat this. Like, yesterday. It looks so delicious!
Those look wonderfull! I wont to eat it and I love the sliced radishes on top! its so amazing
YUM!! Â I had so many tasty chilaquiles while traveling through Mexico. Â It’s not one of my favorite Mexican dishes to make. Â I need to give this version a try!
We love Mexican food and this would be a huge hit here!
Those look amazing! I love the sliced radishes on top!
oh yummy! This is right up my alley!
Look the other way while I sneak off with the whole pan!!
One of my favorite Mexican meals to make!! Gorgeous!