Shredded Chicken Chilaquiles

Shredded Chicken Chilaquiles


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Find a fun new way to use some rotisserie chicken from the grocery store with these tangy chilaquiles! The tomatillos give the recipe a hearty flavor and the tortilla chip base adds the perfect amount of texture!

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Chicago, IL

Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 4 cups tortilla chips
  • 2 cups shredded rotisserie chicken breast
  • ½ cup chopped green onions
  • ½ cup shredded cheese
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ cup sour cream
  • 4 cloves garlic, chopped
  • ¼ cup cilantro, lightly chopped
  • 1 11-ounce can of tomatillos
  • 1 tablespoon olive oil

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Combine the oil and garlic in a saucepan on medium heat, sautéing until fragrant and sizzling.
Add tomatillos, chili powder and salt, bringing to a boil before reducing heat to simmer and thicken.
Add chicken, stirring until hot before adding the cilantro and cheese.
Put the chips in a bowl before topping with the chicken mixture.
Top with sour cream and green onions, and serve!

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