Easy Skillet Chicken Chilaquiles – A Fiesta of Flavor in Your Kitchen
A fast one-pan brunch blending crisp tortillas with tangy salsa verde and creamy toppings.
Easy Skillet Chicken Chilaquiles
If you love bold Mexican flavors but need a meal on the table fast, skillet chicken chilaquiles is your answer. This dish delivers the irresistible combination of crunchy tortillas, zingy salsa verde, tender shredded chicken, and a medley of fresh toppings—all in a single pan. Whether you’re searching for a lively brunch, quick weeknight dinner, or a way to revive leftovers, this easy recipe captures the heart of traditional chilaquiles and makes it accessible for any home cook.
What Are Chilaquiles?
Chilaquiles are a beloved Mexican comfort food where crispy tortilla chips are simmered in salsa until just softened and are then finished with an array of toppings. Classically a breakfast or brunch staple, they are also a clever way to use up leftover tortillas and proteins. Two main variations exist:
- Salsa Verde Chilaquiles (Green): Uses tangy tomatillo-based green salsa for a bright, fresh kick.
- Salsa Ranchero Chilaquiles (Red): Relies on tomato-based salsa or red enchilada sauce for a deeper, earthier flavor.
This recipe focuses on the green salsa version, making the final dish slightly tart, vibrant, and mouthwatering.
Why You’ll Love This Skillet Chicken Chilaquiles Recipe
- Fast and easy: Ready in under 30 minutes and prepared in one skillet for minimal cleanup.
- Full of flavor: Salsa verde adds bright acidity and depth that soaks into the crispy tortillas.
- Versatile toppings: Customize each serving with your favorite garnishes, from avocado to cheese to sliced radishes.
- Perfect for leftovers: An ideal way to use up leftover rotisserie chicken and tortillas.
Let’s break down exactly how to bring this festive meal to life in your own kitchen.
Ingredients for Easy Skillet Chicken Chilaquiles
For busy mornings or weeknights, this recipe relies on a handful of pantry favorites and store-bought shortcuts. Here’s what you’ll need:
- 4 cups sturdy corn tortilla chips (preferably thick-cut for best texture)
- 2 cups cooked chicken, shredded (rotisserie chicken works beautifully)
- 2 cups salsa verde (homemade or good-quality store-bought)
- 1/2 cup low-sodium chicken broth (optional, for thinning salsa)
- 4 large eggs
- 1/2 small red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- Sour cream or Mexican crema, for drizzling
- Jalapeño slices (optional, for heat)
- Lime wedges, for serving
- Salt and pepper, to taste
Tip: For the crispiest chips, use fresh, thick tortilla chips from a Latin market or fry your own. Thin or delicate chips may become soggy quickly.
How to Make Skillet Chicken Chilaquiles – Step-by-Step Directions
- Prepare Your Skillet: Use a large (12-inch) nonstick or cast iron skillet. Set it over medium heat.
- Warm the Salsa: Add salsa verde and chicken broth (if using) to the skillet. Heat until it just begins to simmer, stirring so it’s evenly warmed and thinned if needed. Taste and adjust seasoning.
- Add Tortilla Chips: Gently fold in the tortilla chips, coating them well with the hot salsa. Stir just until the chips begin to soften at the edges—be careful not to overmix; you want some crunch to remain.
- Add Chicken: Scatter the shredded chicken over the saucy chips, folding to distribute. Heat for 2–3 minutes until the chicken is warmed through and the chips are tender but not mushy.
- Cook the Eggs: Push the chips and chicken slightly to the edges of the skillet, making wells for the eggs. Crack the eggs into the wells. Cover the skillet and cook until the whites are set but yolks remain slightly runny (about 2–4 minutes). For fully cooked yolks, cook a minute longer.
- Top and Serve: Remove from heat. Immediately top with sliced red onion, avocado, queso fresco, cilantro, dollops of sour cream, jalapeño slices if using, and a squeeze of lime. Serve directly from the skillet for maximum wow-factor.
Tips for Perfect Chilaquiles Texture
- Don’t over-soak the chips: To preserve some crunch, stir chips into salsa just before adding toppings and serving.
- Customize doneness: For softer chilaquiles, let the chips simmer a bit longer. For extra crispy, serve right away after tossing.
- Use the right chips: Homemade or sturdy chips stand up best to saucing; overly thin chips may disintegrate.
What others are reading
Topping Ideas for Skillet Chicken Chilaquiles
The beauty of this recipe is its flexibility. Mix and match toppings for your taste and to use up what you have on hand. Some favorites include:
- Sliced avocado or guacamole
- Cilantro leaves
- Diced tomatoes or pico de gallo
- Crumbled queso fresco or cotija cheese
- Sour cream or Mexican crema
- Pickled red onions
- Thinly sliced radishes
- Fried eggs, poached eggs, or scrambled eggs
- Jalapeño slices (fresh or pickled) for some kick
- Hot sauce, to taste
- Lime wedges for spritzing
Serving Suggestions and Meal Pairings
Chicken chilaquiles are filling enough to be a one-dish meal but also shine on a brunch buffet or as part of a festive spread. Here are easy ideas to round out your meal:
- Refried black beans or pinto beans
- Mexican rice
- Fresh fruit salad with lime
- Bloody Maria or Michelada for a celebratory brunch beverage
- Mimosas or fresh squeezed orange juice
Ingredient Substitutions and Variations
Personalize your chilaquiles with easy tweaks:
- Protein: Use shredded beef, pork, leftover turkey, or omit meat for vegetarian chilaquiles. Add cooked black beans for more bulk.
- Salsa: Substitute red salsa, enchilada sauce, or even mole for different flavors.
- Eggs: Omit eggs or try with fried or poached eggs, depending on preference.
- Cheese: Use Monterey Jack, cheddar, feta, or omit cheese for dairy-free version.
- Greens: Toss in a big handful of baby spinach or kale while simmering for color and nutrients.
How to Make Homemade Tortilla Chips
If you want chilaquiles with unbeatable crunch, try frying your own tortilla chips. It’s simple:
- Cut: Stack 6-inch corn tortillas and cut into sixths or quarters.
- Fry: Heat ½ cup vegetable or canola oil in a large skillet over medium-high. Once shimmering, working in batches, fry until crisp and golden but not browned, about 1–2 minutes per batch.
- Drain and Salt: Transfer to a paper towel-lined plate. Immediately season lightly with salt.
Let chips cool and store airtight. Great for nachos, chilaquiles, or snacking!
FAQs: Skillet Chicken Chilaquiles
Q: Can I make chilaquiles ahead of time?
A: For best texture, chilaquiles are assembled just before serving so chips retain crunch. You can prep all toppings and sauce/chicken mixture ahead, keeping chips and salsa separate until ready to eat.
Q: Are chilaquiles gluten-free?
A: Chilaquiles are naturally gluten-free if you use 100% corn tortillas. Always double-check packaging for any added wheat flour or cross-contamination.
Q: Can I use leftover tortilla chips?
A: Absolutely. Homemade or store-bought tortilla chips, even if a bit stale, work beautifully as they’ll soak up the salsa while holding some crunch.
Q: What is the difference between chilaquiles and nachos?
A: While both are built on tortilla chips, chilaquiles are simmered in sauce until slightly softened and finished with fresh toppings, while nachos are layered and baked, typically served crisp with melted cheese and toppings.
Q: Can I use a different protein?
A: Yes. This recipe works with leftover roasted turkey, pork, beef, or as a vegetarian dish (add sautéed mushrooms or black beans for heartiness).
Nutrition Highlights
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbohydrates | 38g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 890mg |
Nutrition values will vary based on toppings, salsa, and specific brands used.
Pro Tips and Time-Savers
- Tortilla Prep: If you’re frying your own chips, do so the night before and store airtight.
- Chicken Shortcuts: Rotisserie chicken saves significant time, but any leftover shredded chicken works.
- Salsa Options: Use your favorite jarred salsa verde, or blend together tomatillos, onion, jalapeños, and cilantro for homemade.
- Batch Cooking: For a crowd, double the ingredients and use an oven-safe casserole dish. Bake, covered, until bubbly and eggs are set.
Frequently Asked Questions (FAQs)
Q: How do I keep chilaquiles from getting soggy?
A: Fold chips into salsa just before serving and don’t let them simmer too long—aim for a mix of softened and still crisp.
Q: What’s the best salsa to use?
A: Homemade salsa verde (tomatillo-based) is traditional, but high-quality store-bought options save time and work beautifully.
Q: How can I make this dish spicier?
A: Add sliced jalapeños, extra hot sauce, or use a spicier salsa. Let guests customize heat at the table.
Q: Can I reheat leftovers?
A: Chilaquiles are best fresh, but leftovers can be reheated gently in a skillet, covered. Chips will be much softer but still tasty.
Q: What else can I serve with chilaquiles?
A: Pair with black beans, rice, fresh fruit salad, or brunch cocktails for a complete meal.
One-Skillet Chicken Chilaquiles – A Brunch to Remember
A Mexican classic reimagined for simplicity, skillet chicken chilaquiles bring together crisp, saucy, tangy, and creamy in a single pan. Use this recipe as a starting point and make it your own with bold variations, seasonal garnishes, and creative proteins. From leisurely weekend brunch to a festive dinner, this dish guarantees satisfaction in every vibrant bite.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a44653447/chilaquiles-recipe/
- https://www.youtube.com/watch?v=wgl2E8ntYDQ
- https://www.thepioneerwoman.com/food-cooking/recipes/a86485/easy-skillet-chicken-chilaquiles/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g35785500/recipes-using-rotisserie-chicken/
Similar Articles
Read full bio of medha deb
