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pan of chilaquiles with chips

Easy Chicken Chilaquiles with Chips

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinnner
  • Method: Skillet
  • Cuisine: Mexican


Chilaquiles with chips is the fastest way to get this chicken chilaquiles recipe on your table without the grease splatter of frying your own tortillas.



Salsa Roja

  • 45 tomatoes, about 1 1/2 lbs. 
  • 1/4 white onion
  • 2 cloves garlic
  • 1/2 small jalapeno (optional)
  • 1/2 cup cilantro
  • 1/2 tsp. sea salt
  • 1/4 cup tomato paste

Chilaquiles with Chips

  • 15 oz. can black refried beans
  • 4 handfuls tortilla chips
  • 2 cups leftover salsa chicken


  • cotija cheese
  • chopped cilantro
  • sliced radishes
  • sour cream
  • jalapenos


  1. Prep ingredients: 
    Roughly chop tomatoes, onions, garlic, and jalapeno if using. 
  2. Blend together all salsa ingredients.
  3. Pour salsa into large skillet over medium-high heat and add tomato paste. Stir to combine. Simmer salsa, stirring frequently, for about 7-10 minutes, until mixture has thickened. 
  4. Prep toppings and sides: 
    Heat chicken in microwave or small skillet and roughly chop. 
    Crumble cotija cheese.
    Chop cilantro. 
    Thinly slice radishes. 
    Heat refried beans.
  5. Toss chips in salsa until coated and place onto plates. Top with chicken and toppings as desired.
  6. Serve with refried beans on the side.


  • Nutrition facts are an estimate, but include 4 ounces of the salsa chicken, 2 tablespoons cotija cheese, and 1 tablespoon sour cream.
  • Nutrition facts do not include refried beans. 

Keywords: chicken chilaquiles recipe, chilaquiles with chips