Easy Skillet Chicken Chilaquiles

A twist on a traditional Mexican dish, this Easy Skillet Chicken Chilaquiles recipe is made with salsa verde, rotisserie chicken and tortilla chips for a quick and super tasty dish! Add your favorite toppings and enjoy for breakfast, brunch or dinner!

📝 Ingredients

• 1 jar (16 Oz. Size Green Enchilada Sauce, Or More If You Like Chilaquiles On The Saucy Side (See Note))
• 1 c. Low Sodium Chicken Broth
• Kosher Salt And Black Pepper To Taste
• 10 oz. weight Yellow Corn Tortilla Chips (Preferably Thicker Style)
• 4 c. Shredded Rotisserie Chicken
• Optional Garnishes (As Desired (See Recipe For Suggestions))

👨‍🍳 Instructions

1. 1Preheat oven to 350°F.
2. 2In an extra-large oven-proof skillet (mine is 12 inches in diameter) over medium-high heat, stir together green enchilada sauce and chicken broth. Bring to a boil and then reduce heat just a bit. Cook, stirring occasionally, until slightly thickened. This should take about 5 minutes. Taste and add a bit of salt and pepper, if desired.
3. 3Add tortilla chips to skillet, crushing them just slightly as you do so. Stir to coat as evenly as you can, and level the chips out in the bottom of the skillet. Add shredded chicken to the top of the chips, leaving a border of bare chips around the perimeter of the skillet.
4. 4Place skillet in oven for 15–20 minutes, or until heated throughout. Serve immediately with any garnishments that you like.