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.
Nutrition & Diet Analysis (per serving)
484
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).