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Chicken Chilaquiles Verdes

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Mains
  • Method: Baking
  • Cuisine: Mexican/American



For the chilaquiles:

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 4 garlic cloves
  • Pinch of salt
  • 2 cups chopped or shredded cooked chicken
  • 1 15-ounce can black beans, drained and rinsed
  • 1 1/2 cups chicken broth
  • 1 1/2 cups tomatillo avocado salsa
  • 78 ounces tortilla strips or chips


  • Guacamole
  • Tomatoes, chopped
  • Black olives, chopped
  • Fresh cilantro leaves


  1. Preheat oven to 425˚F.
  2. Heat a large, ovenproof skillet to medium-high. Add olive oil, onion, garlic and salt. Sauté until translucent, stirring occasionally, about 5 minutes. Add chicken and continue to cook for another minute.
  3. Transfer to a large bowl and add beans. Stir until mixed and set aside.
  4. Pour chicken broth and salsa into pan. Bring to a boil and reduce by half, about 5 minutes. Transfer to a separate bowl.
  5. Layer tortilla strips, chicken/bean mixture and broth mixture.
  6. Bake for 15 – 20 minutes. Remove from oven and let cool for 5-10 minutes.
  7. Garnish with desired toppings before serving.

Keywords: dairy free, gluten free, chicken, egg free