Green Chile Chicken Chilaquiles
An easy and delicious recipe for green chile chicken chilaquiles, perfect for a quick weeknight meal or a flavorful breakfast. Layers of crispy tostadas, tender shredded chicken, and a vibrant salsa verde are baked with melty cheese for a comforting and satisfying dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 15 corn tostadas Corn tostadas or as necessary
- 24 ounces Salsa Verde or your favorite
- 3 cups Cooked Shredded Chicken use rotisserie chicken to save time
- 12 ounces Pepper Jack Cheese Blend
Optional Garnishes
- Cilantro for garnishing
- Tomatoes for garnishing
Instructions
Preparation Steps
- Preheat oven to 375°F (use convection if you have it) and spray a 10-inch oven-proof skillet with cooking spray.
- To the bottom of the skillet, add 4 to 5 tostadas, enough to completely cover the base of the skillet. Break them slightly if necessary to get complete coverage (it does not have to be perfect).
- Evenly top with one-third of the salsa (8 ounces), one-third of the chicken (1 cup), and one-third of the cheese (4 ounces).
- Repeat the layering process twice: Tostadas, salsa, chicken, cheese.
- Bake for about 25 to 30 minutes, or until the cheese is lightly golden browned as desired.
- Optionally garnish with cilantro, tomatoes, or your favorite garnishes. Serve immediately. Chilaquiles are best fresh.
Notes
These green chile chicken chilaquiles are incredibly versatile. Feel free to add other toppings like sour cream, avocado, or a squeeze of lime. They are a fantastic option for breakfast, lunch, or dinner.