An easy, one pan, Mexican meal the whole family will love! Skillet Green Chile Chicken Chilaquiles is made up of tortilla chips tossed in a green sauce and piled high with chicken, black beans, cheese and all of your favorite toppings!
A couple weeks ago I decided to try cooking something new, Chilaquiles. I’ve eaten them on several occasions, but never tried making them myself. Sometimes I feel really intimidated when it comes to trying out a new recipe. I don’t want to mess it up and have all those ingredients go to waste, not to mention end up with nothing to eat for dinner.
For some reason I kept thinking I was going to really butcher making these Skillet Green Chile Chicken Chilaquiles, when in fact it was probably the easiest thing I’ve made in a while.
If you aren’t familiar with chilaquiles, here’s the scoop. The base of the dish are tortillas that are cut into triangles and fried, then topped with green or red sauce and simmered until the chips start to soften. Shredded chicken can also be added to the mix like I’ve done. The dish is garnished with queso fresco (a crumbly Mexican cheese), avocado slices and sour cream. It is typically served for breakfast or brunch and often alongside or topped with scrambled or fried eggs.
My version of chilaquiles is pretty much what I described above, but with a couple small changes. Instead of frying my corn tortilla triangles I baked them. Obviously if you don’t want to mess with this step just buy a bag of tortilla chips, but make sure they are thick so they don’t disintegrate in the sauce. Instead of making a homemade green sauce I used jarred green salsa and a little chicken broth. My version also includes shredded chicken and black beans so you could definitely serve this for dinner. I debated on whether or not to top it with the eggs, but decided this was decadent enough. If you do want to serve it for breakfast or brinner, by all means add the eggs, it can only make it better! The chilaquiles are made entirely in a cast iron skillet and served in it as well, making clean up a breeze. If you’re looking for a delicious and easy to make Mexican meal, Skillet Green Chile Chicken Chilaquiles are where it’s at!
Skillet Green Chile Chicken Chilaquiles
- 14-16 corn tortillas or 3-4 cups thick tortilla chips
- 1 1/2 cups shredded cooked chicken
- 1 1/4 cups green salsa
- 1/2 cup low sodium chicken broth
- 1/2 cup shredded pepper Jack cheese
- 1/2 cup black beans
- Toppings: queso fresco, diced tomatoes, sour cream, avocado, cilantro, more green salsa
Baked Tortilla Chips
- Preheat oven to 350 degrees.
- Stack the corn tortillas and cut them into sixths.
- Spray a baking sheet with cooking spray and lay the tortillas in a single layer on the sheet.
- Brush or spray the corn tortilla triangles with oil and sprinkle with kosher salt.
- Bake for approximately 10 minutes or until crisp and starting to brown.
- Remove from the oven and cool on the baking sheet.
- Preheat oven to broil.
- Heat an ovenproof skillet large enough to hold all of the chips over medium heat.
- When the skillet is hot add in the salsa and chicken broth and stir together.
- Simmer the sauce until it starts to thicken, about 5 minutes.
- Add in the chips and stir them until they are coated in the sauce, then spread them out into an even layer.
- Top the chips with the shredded chicken, black beans and pepper Jack cheese.
- Place the skillet in the oven and broil until the cheese is melted.
- Remove from the oven and top with desired toppings and more green salsa.
- Serve immediately.
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