Best Chicken Chilaquiles Recipes

CHICKEN CHILAQUILES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
• Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
• Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

CHICKEN CHILAQUILES CASSEROLE

Steps:

• Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
• Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
• Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
• Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
• Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
• Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

CHICKEN CHILAQUILES CASSEROLE

Steps:

• Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
• Heat oven to 350°F. Grease 2-quart casserole.
• Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
• Bake about 30 minutes or until cheese is melted and golden brown.

RED CHILAQUILES WITH CHICKEN

Steps:

• Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
• Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.
• Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Spinkle the cheese, cilantro and sliced onion over the top, and serve.

GREEN CHICKEN CHILAQUILES CASSEROLE

Steps:

• Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
• In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
• Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
• Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
• Combine the cheeses in a mixing bowl.
• To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
• Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
• In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

CHICKEN CHILAQUILES WITH SALSA VERDE

Steps:

• Preheat the oven to 400 degrees F. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth and puree. Season with salt.
• Heat 1/2 inch of oil in a Dutch oven over medium-high heat. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1 1/2 minutes per batch. Drain on paper towels and season with salt.
• Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1 1/2 cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes. Add the chicken and toss to coat. Add the tortillas and gently stir until they are coated. Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using.

CHICKEN WITH CHILAQUILES AND SALSA VERDE

Steps:

• Stir together sour cream and just enough milk to get a thick pourable consistency.
• Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
• Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

ANNE'S CHICKEN CHILAQUILES ROJAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.
• Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
• Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
• Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
• Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
• Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

CHILAQUILES CON POLLO: TORTILLA CASSEROLE WITH CHICKEN BREAST

Steps:

• In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
• Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
• In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
• In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
• In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.

CHILAQUILES WITH CHICKEN

Steps:

• Preheat the oven to 350 degrees.
• To make the fried tortilla strips, slice corn tortillas into thin strips.
• Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn.
• Remove with a slotted spoon and drain on paper towels.
• To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish.
• Place the chicken on top and cover with the sauce, then top with cheese.
• Cover with foil and bake for 20 minutes or until heated through.
• Spread the sour cream over the top of the casserole and serve.

CHICKEN SUIZA CHILAQUILES

Steps:

• Preheat the oven to 375 degrees F.
• Spray the tortillas and toast until golden and crisp. Remove and set aside. Increase the oven temperature to 500 degrees F.
• Char the peppers all over on gas stovetop burner or under the broiler. Place in a bowl, cover and cool to handle. Peel and seed the peppers.
• Dress the tomatillos, garlic and onions with the oil, and roast until charred and tender. Cool slightly and remove the skin from the garlic.
• Process the tomatillos, garlic, onions, poblanos, honey, cumin, cilantro, lime juice and some salt and pepper into fairly smooth sauce/salsa. Taste to adjust seasoning. Add to a pot and stir in the chicken stock, bring to a simmer, stir in the crema and then add the chicken.
• Fill a casserole dish with the crisp tortilla strips and top with half of the cheese. Spread around all of the chicken and creamy sauce, and top with the remaining cheese. Return to the oven and bake the casserole until bubbly brown. Remove and top with sliced red onion rings and more cilantro leaves.
• Place the cleaned chicken in a pot on a bed of bay leaves, carrots, garlic, lemon, onion, celery and parsley. Fill the pot to cover the chicken to the top with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from skin and bones. Strain and reserve all of the cooking liquids.

CORN TORTILLA RED CHILAQUILES WITH CHICKEN

Steps:

• Cook chiles in boiling water in medium saucepan 10 min. or until tender; drain, reserving 1/2 cup of the cooking water. Blend chiles, reserved water, onions and garlic in blender until smooth.
• Heat oil in large skillet on medium heat. Add tortilla strips; cook 5 min. or until golden brown but not crisp, stirring occasionally.
• Add chile sauce and chicken to skillet; cook 5 min. or until heated through, stirring occasionally. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

TURKEY/CHICKEN CHILAQUILES CASSEROLE

Steps:

• Prepare New Mexico Green Sauce; Set oven control to broil. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12 to 17 minutes, turning occasionally, until skin is blistered and evenly browned (not burned). Remove chilies to plastic bag; close tightly. Let stand 20 minutes. Peel, seed and finely chop chilies.
• Cook onion, poblano and jalapeno chilies and garlic in 2 tbls oil over medium heat about 8 minutes, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Set aside.
• Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in hot oil 30 to 60 seconds or until light golden brown; drain.
• Heat oven to 350 degrees. Grease 2-quart casserole.
• Layer half of the tortilla strips in bottom of casserole. Top with turkey, half of the New Mexico Green Sauce (about 2/3 cups) and 1 cup of the cheese.
• Press layers gently down into casserole.
• Repeat with remaining tortilla strips, sauce and cheese.
• Bake about 30 minutes or until cheese is melted and golden brown.

CHICKEN CHILAQUILES

Steps:

• Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
• Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
• Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
• Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

CHICKEN-ZUCCHINI CHILAQUILES

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square flameproof baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.

CHICKEN CHILAQUILES CASSEROLE WITH TOMATILLO SALSA

Steps:

• 1. Preheat oven to 350 degrees F. Lightly butter 4 qt. casserole. In large mixing bowl, combine tomatillo salsa, heavy cream/sour cream, dash salt/pepper.
• 2. Heat the vegetable oil in large skillet over low-medium heat. Cook tortillas just 5 seconds per side to soften. Transfer to platter w/ paper towels or into colander to drain.
• 3. TO ASSEMBLE CHILAQUILES: Spread layer of cheeses mixture over bottom of casserole dish. Dip each tortilla, one at a time, in tomatillo sauce to moisten. Set moistened tortillas aside.
• 4. Integrate onions and chicken into sauce, mix well to combine. Layer 1/3 of moistened tortillas over cheese in casserole dish. Top tortillas with 1/2 of tomatillo sauce.
• 5. Sprinkle remaining cheeses over sauce. Now repeat the second layer with tortillas and remaining sauce, ending with layer of moistened tortillas on top. If desired (I always do!) sprinkle another half cup of cheeses over tortillas.
• 6. Cover casserole tightly with aluminum foil. Bake @ 350 for 35 minutes. Remove foil and bake 5-10 minutes more or until edges are slightly brown. Let sit 10-15 minutes prior to serving.

MEXICAN CHICKEN BAKE (EASY CHILAQUILES)

Steps:

• In a skillet, heat oil, then add onion bell pepper and garlic, Saute until onions are almost translucent (this is especially delicious if you cook this in the same skillet that you cooked your chicken in). Set aside.
• In a bowl combine, soups, onion.bell pepper, chicken, salsa, chili powder, cayenne, (optional) couple dashes of hot sauce (I use Tapatio) & 1 1/2 cups of cheese; Mix well.
• In a baking dish (I used a square 9 x 9), grease with a little cooking spray, then lay out four tortillas overlapping. Pour 1/3 of mixture from bowl on top of tortillas. Repeat steps, finally ending with putting the last 1/2 cup of cheese on top.
• Bake at 350 for 30-45 minutes or until bubbly. This is a great "freezer-meal", just wrap it up in a freezer dish, pop it in the freezer and thaw before you want to cook it, use the same cooking temp and time.

RED CHILE CHICKEN CHILAQUILES

Steps:

• To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
• Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
• In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
• To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
• Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.

BLACK BEAN AND CHICKEN CHILAQUILES

Steps:

• Preheat oven to 450.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add onion; saute 5 minutes or until lightly browned.
• Add garlic, saute 1 minute.
• Add chicken, cook 30 seconds.
• Transfer mixture to a medium bowl; stir in beans.
• Add broth and salsa to pan, bring to a boil.
• Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
• Place half of tortilla strips in bottom of an 11 x 7 baking dish, coated with cooking spray.
• Layer half of chicken mixture over tortillas, top with remaining tortillas and chicken mixture.
• Pour broth mixture evenly over chicken mixture.
• Sprinkle with cheese.
• Bake at 450 for 10 minutes or until tortillas are lightly browned and cheese is melted.

SHEET-PAN CHICKEN CHILAQUILES

Steps:

• Place a rack 6 inches from the broiler heat source and heat to high. On a sheet pan, combine tomatoes, onion, garlic and jalapeño, and broil until lightly charred in spots, turning occasionally, about 10 minutes for the garlic and 15 to 20 minutes for the tomatoes, onion and jalapeño. (They should be lightly charred around the edges, but not all over). Transfer to a blender.
• Meanwhile, in a small saucepan combine the broth and dried chiles, and bring to a boil, stirring occasionally. Remove from heat and let stand while the tomatoes and vegetables broil.
• To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.
• Heat oven to 425 degrees. On the same sheet pan (no need to wash), toss chips with 2 cups of the sauce and spread in an even layer. Toss the chicken with the remaining sauce and arrange on top of the chips. Roast until warmed through, about 5 minutes. Garnish with preferred toppings, and serve warm.