Chicken and tomato chilaquiles

Total Time
33 min
15 min
18 min
Chilaquiles is a dish made with crisped corn tortillas that are simmered in a savory tomato sauce. This chicken version uses fresh tomatoes and lots of chiles; the finished dish is then topped with a dollop of sour cream for richness. Jalapeño chiles are hotter than serrano chiles, so consider your comfort level with spicy foods and make this dish with jalapeños, or use just two serranos, if your taste leans toward the milder side.


Corn tortilla

6 tortilla(s), medium, cut into 6 wedges each

Olive oil

1 Tbsp

Uncooked onion

1 small, chopped

Serrano chile pepper

4 item(s), or jalapeno peppers, seeded and minced


2 clove(s), minced


5 medium, chopped

Table salt

¼ tsp


6 Tbsp, chopped fresh

Cooked boneless skinless chicken breast

2 cup(s), chopped, shredded

Reduced fat sour cream

½ cup(s)


4 item(s), wedges


  1. Preheat oven to 375°F. Place tortillas in single layer on small rimmed baking sheet; bake until crisp, about 15 minutes.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and serranos and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until softened, about 5 minutes.
  3. Transfer 1 1/2 cups tomato mixture to food processor. Add 2 tablespoons cilantro and puree.
  4. Return puree to skillet and set over medium heat. Stir in tortillas and chicken and cook, stirring the mixture and turning the tortillas until moistened and softened, about 3 minutes. Stir in 2 tablespoons cilantro. Spoon chicken mixture evenly into 4 shallow bowls and top evenly with sour cream. Sprinkle evenly with remaining 2 tablespoons cilantro and serve with lime wedges.
  5. Serving size: 1 cup