Chilaquiles Con Pollo
A hearty Mexican dish combining tender chicken, crispy tortillas, and flavorful green chilies in a creamy, spicy sauce perfect for family dinners or gatherings.
Ingredients
- 1 broiler-fryer chicken (3 to 3 1/2 lb.)
- 6 cups water ⓘ
- 1 teaspoon salt ⓘ
- 4 (8 oz.) packages corn tortillas ⓘ
- vegetable oil ⓘ
- 2 (10 3/4 oz.) cans cream of mushroom soup (undiluted) ⓘ
- 2 (10 3/4 oz.) cans cream of chicken soup (undiluted) ⓘ
- 2 (10 oz.) cans tomatoes and green chilies ⓘ
- 2 (16 oz.) cans stewed tomatoes
- 1 fresh serrano chili or jalapeno pepper ⓘ
- 4 medium onions, chopped ⓘ
- 1 bunch green onions, chopped ⓘ
- 1 1/2 teaspoons ground cumin ⓘ
Instructions
- Place chicken in a Dutch oven; add water and salt.
- Bring to a boil; reduce heat and simmer, covered, 1 1/2 hours or until tender.
- Remove chicken from broth and let cool.
- Bone and cut the chicken into bite-sized pieces.
- Strain the broth and set aside 1 1/3 cups.
- Cook the corn tortillas in vegetable oil until crispy and set aside.
- In a saucepan, combine cream of mushroom soup, cream of chicken soup, tomatoes and green chilies, stewed tomatoes, chopped serrano chili or jalapeno, chopped onions, green onions, and ground cumin.
- Simmer the sauce until heated through and flavors meld.
- Add the cooked chicken to the sauce and stir well.
- Serve the chicken and sauce over the crispy tortillas.
Tips & Substitutions
For a quicker version, you can use pre-cooked rotisserie chicken instead of boiling your own. If you prefer a milder flavor, omit the serrano chili or jalapeno, or use less. Experiment with different types of tortillas, such as whole wheat or flavored varieties, to add a unique twist to your chilaquiles.
Serving Suggestions
Serve chilaquiles con pollo with a dollop of sour cream on top and a sprinkle of fresh cilantro for extra flavor. This dish pairs beautifully with Mexican rice or a simple side salad. For a refreshing drink, consider serving with iced horchata or a tangy limeade to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F until heated through, adding a splash of broth if needed to keep the tortillas crisp. Avoid microwaving as it can make the tortillas soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chilaquiles Con Pollo contains roughly 505 calories, with 14g protein, 47g carbohydrates, and 30g fat. It is an excellent source of vitamin A (39% of the Daily Value), vitamin C (36% of the Daily Value), and protein (29% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2005mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use corn tortilla chips instead of frying tortillas?
Yes, you can use store-bought corn tortilla chips to save time. Just be mindful that they may absorb more sauce and become soggy faster, so serve them immediately after combining with the sauce.
How can I make this dish spicier?
To increase the heat, add more serrano or jalapeno peppers, or include a splash of hot sauce when mixing the sauce. You can also incorporate diced chipotle peppers for a smoky flavor.
What other toppings can I use for chilaquiles?
Consider adding toppings like crumbled queso fresco, sliced avocados, or a fried egg on top for added richness. Fresh lime wedges can also enhance the dish's flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).