Easy Skillet Chicken Chilaquiles

Ingredients

• 1 jar (473 ml; 16 oz)green enchilada sauce, or more for saucier chilaquiles
• 237 ml (1 cup)low-sodium chicken broth
• To tastekosher salt and black pepper
• 283 g (10 oz)yellow corn tortilla chips, preferably thick ones
• 946 ml (4 cups)shredded rotisserie chicken
• Optional, as desiredgarnishes

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Simmer the sauce

   In an extra-large ovenproof skillet, about 30 cm (12 inches) across, stir together the green enchilada sauce and chicken broth over medium-high heat. Bring to the boil, then lower the heat slightly and cook, stirring now and then, until the sauce thickens a little, about 5 minutes. Taste and add salt and pepper if desired.

3. 3

   Add chips and chicken

   Add the tortilla chips, crushing them slightly as you put them in. Stir to coat them as evenly as possible, then spread them level across the bottom of the skillet. Arrange the shredded chicken over the chips, leaving a border of uncovered chips around the edge.

4. 4

   Bake and serve

   Put the skillet in the oven for 15–20 minutes, until heated throughout. Serve straight away with any garnishes you like.

What are chilaquiles?

Chilaquiles are a Mexican dish built around tortilla pieces coated in salsa and often served with toppings. This skillet version uses corn tortilla chips, green enchilada sauce and shredded rotisserie chicken for a convenient, hearty meal.

The method first simmers the sauce with broth, then briefly bakes the chips and chicken together. That gives the ingredients time to heat through while the chips soak up some of the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 63g protein, 51g carbs, 38g fat.

The tortilla chips and sauce provide most of the carbohydrates, while the chips and any added toppings contribute fat; the chicken is the main protein source. Balance a serving with fresh fruit or a simple salad alongside.

Why use thick tortilla chips?

Chip choice: Thicker corn chips are less fragile when stirred into the sauce and topped with chicken. Crush them only slightly so they remain in pieces rather than turning to crumbs.

Even coating: Stir the chips through the sauce as evenly as you can, then level them in the skillet. This helps distribute the liquid across the base.

Getting the sauce right

Simmering: Let the enchilada sauce and broth boil, then reduce the heat slightly and cook for about 5 minutes, stirring occasionally. The sauce should thicken a little before the chips go in.

Seasoning: Taste the sauce before adding salt and pepper, since the chips and rotisserie chicken may already be seasoned. Add only as much as you want.

Arranging the skillet

Chicken layer: Spread the shredded chicken over the chips rather than mixing it through. Keeping a border of chips visible around the edge follows the recipe and leaves some chips less covered.

Skillet size: Use an ovenproof skillet large enough to hold the mixture in a fairly even layer. The recipe's example is about 30 cm (12 inches) in diameter.

How to tell when it is ready

Oven time: Bake at 175°C (350°F) for 15–20 minutes. The stated doneness cue is that the skillet is heated throughout.

Serve promptly: Bring the skillet to the table and serve immediately. The chips will continue to absorb sauce as they sit.

Toppings and serving ideas

Garnishes: Choose toppings to suit your taste; the recipe leaves them optional. Add them when serving so everyone can customise their portion.

Meal timing: Chilaquiles can be served for breakfast, brunch or dinner. For a fuller plate, pair a portion with fresh fruit or a simple salad.

Recipe notes & tips

• Use an ovenproof skillet so you can move it directly from the hob to the oven.
• Have the chicken shredded before you start simmering the sauce.
• Crush the chips only slightly as you add them to the skillet.
• Taste the sauce before seasoning it with salt and pepper.
• Serve the chilaquiles as soon as they come out of the oven.

Variations

• Extra sauce: Add more green enchilada sauce if you prefer saucier chilaquiles.
• Milder seasoning: Start with less black pepper, then adjust the sauce to taste.
• Topping bar: Set out several optional garnishes so everyone can finish their own portion.
• Breakfast serving: Offer the skillet as part of a breakfast or brunch spread.
• Dinner plate: Serve with a simple salad or fresh fruit on the side.

Common mistakes to avoid

• Undersized skillet: The ingredients may not spread evenly; use an extra-large ovenproof pan.
• Over-crushing chips: Small crumbs can lose their texture; break the chips only slightly.
• Uneven coating: Dry patches may remain; stir the chips through the sauce before levelling them.
• Mixing in the chicken: This changes the layered arrangement; spread it over the chips and leave an edge uncovered.
• Overbaking: The chips can become softer as they sit; bake only until the skillet is heated throughout.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until hot throughout; the chips will soften as they absorb the sauce, so the texture will be less crisp than when freshly baked.

Frequently asked questions