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Chicken Chilaquiles

Use extra-thick tortilla chips (we like Late July and Garden of Eden) which will stay crisp.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •   1 28-oz. can fire roasted tomatoes
2 green onions, sliced
1 tsp. ground cumin
    •   1/4 tsp. kosher salt
2 tbsp. oil
2 c. shredded cooked chicken
6 oz. tortilla chips
    •   Radishes, sliced, for serving
    •   Cilantro, for serving
    •   Lime wedges, for serving
    •   1/2 c. sour cream
1 tbsp. lime juice

Method: Puree tomatoes, green onions, cumin, and salt until smooth. In 12-inch skillet, heat oil on medium; add tomato mixture. Partially cover; cook 8 minutes or until slightly thickened. Stir in chicken and tortilla chips. Cook 2 minutes, uncovered. Serve with radishes, cilantro, lime wedges, and sour cream mixed with lime juice.

This great family recipe is thanks to delish Recipes at


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