Chicken Chilaquiles

I found this recipe on Dine and Dish and I honestly can’t wait to make it again. Green enchiladas are probably one of my top five favorite meals, and this was very similar. It was just the right amount of spicy and both Kramer and Dane asked for seconds, which is always a good sign. It kind of reminded me of green enchilada lasagna, if you can imagine that, haha. Next time I make it, I may double up on the chicken because I made it in a 9×13 dish when it was meant for an 11×7 dish (isn’t that a strange size?). Recipe after the jump, as always!

Chicken Chilaquiles
I used leftover Beer Can Chicken for this recipe (Kramer made it the night before).

Chicken Chilaquiles
Shred your chicken.

Chicken Chilaquiles
Chop up your green onions.

Chicken Chilaquiles
Combine your chicken, green onions, 1/4 cup cheese, Parmesan, chili powder, salt, and pepper in a bowl and toss to coat.

Chicken ChilaquilesChicken Chilaquiles
Chop your cilantro and add to the blender or food processor.

Chicken Chilaquiles
Add your milk, tomatillos, and green chiles to the blender.

Chicken Chilaquiles
Process until smooth-ish.

Chicken Chilaquiles
Spray your pan with Pam and pour 1/3 cup of the tomatillo mixture into the pan.

Chicken Chilaquiles
Lay 4 tortillas on top of the tomatillo mixture.

Chicken Chilaquiles
Top that with half of your chicken mixture.

Chicken Chilaquiles
Top with 4 more tortillas, then the remaining chicken mixture, and another 4 tortillas.

Chicken Chilaquiles
Pour the remaining tomatillo mixture over the tortillas and top with the remaining cheese.

Chicken Chilaquiles
Bake at 375 degrees F for about 20 minutes, or until the cheese begins to bubble.

Chicken Chilaquiles
Allow to sit for a minute or two before slicing.

Chicken Chilaquiles
This was so good!!

Chicken Chilaquiles

Chicken Chilaquiles
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
  • 2 cups shredded skinless, boneless chicken breast
  • ½ cup chopped green onions
  • ½ cup (2 ounces) shredded Pepper Jack cheese, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ cup milk
  • ¼ cup roughly chopped fresh cilantro
  • 1 (11-ounce) can tomatillos, drained
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 12 (6-inch) corn or flour tortillas
  • Cooking spray
  1. Preheat oven to 375 degrees F. Cook your chicken if needed by boiling it in a pot of water for 20-30 minutes or until no longer pink in the middle. Set aside to cool a bit, then shred with two forks.
  2. Combine the chicken, green onions, ¼ cup Pepper Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Put the milk, cilantro, tomatillos, and green chiles in a food processor or blender and process until smooth.
  3. Pour ⅓ cup tomatillo mixture into bottom of an 11 x 7-inch baking dish (I used a 9 x 13 and it still turned out great) coated with cooking spray. Arrange 4 tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
  4. Pour the tomatillo mixture over tortillas; sprinkle with remaining ¼ cup Pepper Jack cheese, or more if you like. Bake for 20 minutes or until bubbly. Serves 4-6.


19 Responses

  1. kdiddy says:

    ooh, these sound so yummy and seem much easier than enchiladas. I’ll have to try these soon!

  2. You always make everything look so easy – Your step by step is GREAT. This dish looks so yummy.

  3. Kristen says:

    I thought I was going crazy with the whole dish size too… very odd. I’m glad you tried this and liked it! It is definitely one we’ll make again and again.
    Love your step by step photos!

  4. Nell says:

    I do a version of this at home -rave reviews by DH – now i’ll have to try the green version of it – i’ll have to blindfold him but I’m sure he’ll love it! :)
    L.O.V.E. your blog!!!

  5. lauren says:

    That looks delicious! A very versatile recipe–the cheese-chicken-tomatillo sauce mixture would be delicious as a filling for other dishes too. Thanks for posting!

  6. Wow what a great post! Loved looking at all the delicious photos!

  7. Wow what a great post! Loved looking at all the delicious photos!

  8. Kayla says:

    This looks amazing! I love tomatillo salsa, so I’ll have to try this!

  9. joejhorn says:

    looks great. I was going to make this not long ago and never got around to it. Seems like it would be worth the time for sure!
    Joe @ cookingquest.

  10. Kay says:

    This looks so good. Even at 9:52am :)

  11. Carrie says:

    I love your site! This meal looks amazing. My husband and I love green enchiladas, too, but I’ve never tried chilaquiles. Always wanted to, though…I’m definitely going to try this out!

  12. bethieofva says:

    This is so yummy. I made it tonight for dinner. I would omit a good part of the cilantro next time, not a real fan of the stuff. I douse of sour cream and a sprinkling of avocado, just lovely.

  13. I am drooling, this looks so good! My hubby is not a fan of green chiles or we would be eating this tonight, but I did forward it on to my friend who hearts them as much as me.

  14. Lovely! I’ve been craving for something green chile-ish lately and this looks like it will hit the spot. It’s been too long since I’ve had Mexican and I want some now.

  15. BW says:

    Who says no one looks good in green!

  16. BW says:

    I have been hitting the taco trucks pretty hard, as you can see from my recent posts :-0!
    this looks great

  17. Carrie says:

    I commented earlier that I was going to try this…we made it this past weekend, and it was amazing! Seriously the best meal I’ve made in weeks. Thanks so much for the recipe :)

  18. […] Source: The Crepes of Wrath […]

  19. maria says:

    these look delicious! Have you ever tried real chilaquiles though? the tortilla is fried and then you just pour everything on top. i will definitely try this healthier version of them though. thanks for the recipe!

Leave a Reply

©2022 The Crepes of Wrath