Next time you find yourself looking for chicken dinner ideas, give these Chicken Chilaquiles a try. They are packed full of flavor and come together even faster if you have shredded chicken on hand!
Photo and Recipe Updated June 2014
Originally posted March 27, 2009 – Since first making this recipe over 5 years ago, it has become a household favorite. And although I didn’t even know how to say chilaquiles back then, I’m sure my kids will grow up knowing exactly what this recipe is all about!! This quick and easy dinner idea is sure to become a favorite for your family, too!
Today’s confession – I don’t even know how to say the title of this recipe. My husband kept asking me what I was making for dinner, and I just kept saying “a chicken dish!” So if anyone can help me out, I’d love to know how to say this!
I usually try to make a wide range of recipes from each Cookbook of the Month, but looking back right now, realize that 3 of the 4 recipes I’ve made are all chicken recipes this month! But it’s all good, because all of the recipes are good! This is probably my favorite of the 3 recipes. It’s super easy, especially if you use a rotisserie chicken like I did. A friend of mine actually posted on her personal blog, wanting suggestions to make chicken dishes because she felt like she was in a rut. This recipe was the first one that came to my mind. You could easily use a whole chicken, a rotisserie chicken, or even chicken breasts that you have either roasted or poached. And the rest of the recipe comes together in no time flat.
This recipe rated high with both my husband and I, so I really think it would be a hit with your family!
Recipe Rating: 4.75 out of 5
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- 1 tablespoon olive oil
- 4 garlic cloves, chopped
- 1 28-ounce can diced tomatoes
- 2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
- coarse salt
- 3 cups cooked, shredded chicken
- ½ cup lightly packed cilantro leaves, chopped
- 4 cups tortilla chips
- ¼ cup sour cream
- ¼ cup crumbled queso fresco cheese
- Combine oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
- Add undrained tomatoes, 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 queso fresco. Serve.