Best 8 Chilaquiles Con Pollo Tortilla Casserole With Chicken Breast Recipes

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**Kick-start your day with a delightful Chilaquiles con Pollo Tortilla Casserole, a tantalizing Mexican breakfast casserole that combines the flavors of chilaquiles and traditional Mexican breakfast. This hearty dish is packed with tender chicken breast, crispy tortilla chips, a flavorful tomato sauce, and a gooey cheese topping. Dive into the ultimate comfort food experience with this easy-to-make recipe, perfect for a satisfying brunch, lunch, or dinner.

Inside, you'll find a diverse collection of chilaquiles recipes that cater to various preferences. Indulge in the classic Chilaquiles Rojos, featuring a rich and spicy tomato sauce that brings warmth to your taste buds. For a milder option, try the Chilaquiles Verdes, where a creamy tomatillo sauce adds a tangy and refreshing flavor.

Those looking for a vegetarian twist will delight in the Chilaquiles con Hongos, where succulent mushrooms take center stage, providing a meaty texture and umami-rich flavor. And for a taste of the sea, the Chilaquiles con Camarones offers a seafood extravaganza, with succulent shrimp cooked to perfection, adding a briny and delicate touch to the dish.

Whether you prefer the classic flavors of Chilaquiles Rojos or the unique combination of Chilaquiles con Camarones, this article has something for every palate. Get ready to tantalize your taste buds with these irresistible chilaquiles recipes.**

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN CHILAQUILES CASSEROLE



Chicken Chilaquiles Casserole image

You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 5

1/2 cup vegetable oil
10 Old El Paso™ flour tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
2 cups shredded cooked chicken or turkey
1 1/3 cups salsa verde or green sauce
2 cups shredded Chihuahua or mozzarella cheese (8 ounces)

Steps:

  • Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
  • Heat oven to 350°F. Grease 2-quart casserole.
  • Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
  • Bake about 30 minutes or until cheese is melted and golden brown.

Nutrition Facts : Calories 490, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg

CHICKEN CHILAQUILES CASSEROLE



Chicken Chilaquiles Casserole image

Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser.

Provided by Melt Organic Buttery Spread

Categories     Trusted Brands: Recipes and Tips     Melt® Organic Buttery Spread

Yield 4

Number Of Ingredients 17

10 (6 inch) corn tortillas, each cut into 8 wedges
Vegetable oil spray
2 poblano chiles, steamed, seeded, and chopped coarse
2 onions, minced
2 teaspoons Melt® Organic Buttery Spread
Salt
¼ cup minced fresh cilantro
6 cloves garlic, minced
2 teaspoons minced canned chipotle peppers in adobo sauce
1 (14.5 ounce) can whole peeled tomatoes
¾ cup low-sodium chicken broth
1 ½ pounds boneless chicken breasts, trimmed
Pepper
3 ounces crumbled queso fresco or feta cheese
¼ cup low-fat sour cream
1 tablespoon fresh lime juice
1 tomato, cored, seeded and chopped medium

Steps:

  • Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
  • Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
  • Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
  • Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
  • Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
  • Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 51.6 g, Cholesterol 101.2 mg, Fat 11.1 g, Fiber 9.3 g, Protein 43.8 g, SaturatedFat 4.3 g, Sodium 341.3 mg, Sugar 9.9 g

RED CHILAQUILES WITH CHICKEN



Red Chilaquiles With Chicken image

Chilaquiles is a sort of top-of-the-stove tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. Sometimes eggs are added, and sometimes chicken as well. The salsa can be red or green; even thick black beans may be used. I favor microwave-toasted tortillas, but if you don't have the time, use baked tortilla chips. Serve this right after you've stirred in the tortilla chips, because if they're not fried, they will quickly become soggy.

Provided by Martha Rose Shulman

Categories     brunch, main course

Time 40m

Yield Serves four

Number Of Ingredients 12

1 (28-ounce) can tomatoes
1 jalapeño chile, or 2 serranos, seeded for a milder sauce and chopped
1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1 tablespoon canola oil
1/2 to 1 cup water, chicken or vegetable stock, as needed
Salt to taste
1 large chicken breast, poached and shredded about 2 cups shredded meat
8 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips
1/2 cup crumbled queso fresco or feta cheese
2 tablespoons chopped cilantro
1 small red or white onion, cut into thick rings, soaked for five minutes in cold water, then drained, rinsed and dried on paper towels

Steps:

  • Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
  • Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.
  • Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Spinkle the cheese, cilantro and sliced onion over the top, and serve.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 953 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN CHILAQUILES



Chicken Chilaquiles image

This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.

Provided by CARRIEANN23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 7

¼ pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
½ (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
½ cup sour cream
2 cups shredded Monterey Jack cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
  • Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
  • Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g

ANNE'S CHICKEN CHILAQUILES ROJAS



Anne's Chicken Chilaquiles Rojas image

One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a "roja" version but there is a "verde" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.

Provided by Dylan's Nana

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 10

Number Of Ingredients 16

1 (28 ounce) can whole peeled tomatoes, drained
2 chipotle chiles in adobo sauce, or more to taste
1 ½ tablespoons vegetable oil
1 large white onion, thinly sliced
3 cloves garlic, minced
1 ½ cups chicken broth
1 dash roasted ground cumin
1 dash dried oregano
salt and ground black pepper to taste
1 (16 ounce) package tortilla chips
1 (8 ounce) package shredded Mexican cheese blend
5 ounces crumbled cotija cheese
1 whole cooked chicken, deboned and shredded
⅔ cup chopped green onions, divided
1 cup chopped cilantro, divided
1 (8 ounce) carton sour cream, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.
  • Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
  • Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
  • Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
  • Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
  • Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 37.7 g, Cholesterol 99.9 mg, Fat 37.6 g, Fiber 3.9 g, Protein 30.1 g, SaturatedFat 14.7 g, Sodium 900.4 mg, Sugar 3.4 g

SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")



Simple Chipotle Chilaquiles (Tortilla

Provided by Food Network

Number Of Ingredients 12

12 medium-thick (10 ounces) corn tortillas, cut into sixths, fried to make chips or 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick, homemade-style tortilla chips
1 (28-ounce can good quality whole tomatoes in juice, drained or 1 1/2 pounds (about 3 round, or 9 to 12 plum) ripe tomatoes
2 to 3 canned chipotle en adobo or 2 to 3 dried chipolte chiles, stemmed
1 1/2 tablespoons vegetable or olive oil
1 large white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
2 1/2 cups chicken stock, vegetable broth or water, plus a little extra if needed
Salt, about 1/2 teaspoon
About 1/3 cup homemade crema, creme fraiche or store bought sour cream thinned with a little milk
1 1/2 cups coarsely shredded cooked chicken (optional)
1/4 cup finely crumbled Mexican queso anejo or other dry grating cheese like Romano or Parmesan
3 tablespoons roughly chopped fresh epazote or 1/2 cup chopped cilantro

Steps:

  • Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;

GREEN CHICKEN CHILAQUILES CASSEROLE



Green Chicken Chilaquiles Casserole image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 20

2 whole chicken breasts, split
Salt and freshly ground black pepper
2 cups chicken stock
3 1/2 cups Tomatillo Salsa, recipe follows
1/2 cup heavy cream
1 onion, sliced paper-thin
1/2 cup vegetable oil
12 day-old Corn Tortillas, recipe follows (18 if individual casseroles are being made)
1 cup grated Manchego cheese
1 cup grated Panela cheese
1/2 cup grated Anejo cheese
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt

Steps:

  • Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
  • In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
  • Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
  • Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
  • Combine the cheeses in a mixing bowl.
  • To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
  • Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
  • In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
  • In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
  • Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
  • Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
  • When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

CORN TORTILLA RED CHILAQUILES WITH CHICKEN



Corn Tortilla Red Chilaquiles with Chicken image

Create a traditional Mexican brunch with Corn Tortilla Red Chilaquiles with Chicken. This delicious recipe features melty cheese, crispy corn tortillas and a touch of chile heat.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings, 1 cup each

Number Of Ingredients 7

6 guajillo chiles
1/2 cup coarsely chopped onions
2 cloves garlic
2 Tbsp. oil
12 corn tortillas (6 inch), cut into 1/2-inch-wide strips
1 large boneless skinless chicken breast (10 oz.), cooked, shredded
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Cook chiles in boiling water in medium saucepan 10 min. or until tender; drain, reserving 1/2 cup of the cooking water. Blend chiles, reserved water, onions and garlic in blender until smooth.
  • Heat oil in large skillet on medium heat. Add tortilla strips; cook 5 min. or until golden brown but not crisp, stirring occasionally.
  • Add chile sauce and chicken to skillet; cook 5 min. or until heated through, stirring occasionally. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.

Nutrition Facts : Calories 520, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 56 g, Fiber 9 g, Sugar 9 g, Protein 29 g

Tips:

  • Use day-old tortillas: This will help prevent them from becoming too soggy in the casserole.
  • Cut the tortillas into uniform pieces: This will help them cook evenly.
  • Don't overcrowd the pan when frying the tortillas: This will prevent them from sticking together.
  • Use a variety of cheeses: This will add flavor and texture to the casserole.
  • Don't overcook the casserole: The tortillas should be tender but still have a slight bite to them.
  • Serve the casserole with your favorite toppings: Some popular options include sour cream, salsa, guacamole, and sliced avocado.

Conclusion:

Chilaquiles con pollo tortilla casserole is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover tortillas and chicken, and it can be easily customized to your liking. With a few simple tips, you can make a delicious and satisfying casserole that the whole family will enjoy.

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