Easy Chicken Chilaquiles. Gluten-Free and made in 30 minutes or less.

Easy Chicken Chilaquiles

Slowly simmered chicken tenders in Mexican peppers and spices on top of tortilla chips and topped with avocado, queso fresco or cotija cheese, sour cream or mexican crema, and cilantro.
Course Dinner
Cuisine Mexican
Keyword chicken chilaquiles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Melissa Stadler, Modern Honey


  • (1) 28-ounce can Diced Tomatoes
  • (1) 4-ounce can Green Chilies
  • 1/4 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 lb. Chicken Breast Tenders or Rotisserie Chicken
  • 3 Chipotle Chilies in Adobo Sauce diced (plus 1 Tablespoons Adobo Sauce)
  • 4 cups Tortilla Chips
  • 3/4 cup Sour Cream or Mexican Crema
  • 8 ounces Queso Fresco Cotija Cheese, or Feta
  • 1-2 Avocados sliced
  • 1/4 cup Cilantro garnish
  • Fresh Limes garnish


  1. Place diced tomatoes, garlic powder, salt, chicken tenders, and chipotles and adobe sauce in large saucepan. Cook over medium- low heat for 15-20 minutes, or until chicken is fully cooked and can easily be shredded with 2 forks. If using rotisserie chicken, cook for 8-10 minutes until heated.
  2. Divide chips among 4-6 bowls. Top with chicken mixture and sauce. Garnish with mexican crema or sour cream, cheese, avocado, and cilantro. Serve hot.