Dinner of the Week: Chilaquiles con Pollo

This is one of our all-time favorite recipes.  My good friend shared it with me while I was in college — it is a quick, easy, and unique Mexican dish.  You can really use any kind of salsa for this recipe, so choose your favorite.  I make our chilaquiles (chee-lah-key-lays) with Mrs. Renfro’s Hot Jalapeno Green Salsa — if you love spicy food, this is the best!  If you are faint at heart, then any kind of mild tomatillo sauce will be great, too.

Chilaquiles con Pollo
Courtesy of my friend, Danny G.

– Approximately 1 lbs. chicken tenderloins
– 1 tablespoon cumin
– 1 teaspoon chili powder
– 4 tablespoons olive oil
– 2 shallots or small onion, diced
– 32 oz. red or green salsa of choice
– 2 1/3 cups chicken broth
– 18 oz bag tortilla chips
– 2 cups shredded mild cheddar cheese
– 1 cup Crema (Mexican sour cream — can substitute sour cream thinned with milk)
– 1 cup Queso Blanco, crumbled
– Fresh cilantro, for garnish
Heat a large skillet with some olive oil over medium heat.  Wash and pat dry the chicken.  Sprinkle the chicken with cumin and chili powder.  Place the tenderloins into the skillet and cook, on both sides, until done — approximately five to 10 minutes, depending on your stove.

Remove the chicken from the heat, and grab two forks.  Use one fork to hold a chicken tenderloin, while utilizing the other to pull the chicken apart.

Keep pulling until all of the tenderloins are shredded.

In a large pot, heat the oil over medium to medium-high heat. Once hot, add the shallots and cook, stirring occasionally, until translucent.

Add the salsa and chicken broth.  Bring to a heavy boil.

Turn off the heat and stir in the shredded chicken and shredded cheese.

Once thoroughly mixed, add the entire bag of tortilla chips — by handfuls — into the pot.  Mix the tortillas in with the salsa mixture as best as you can; it’s okay if you crunch a few while you do so.  Cover and let the chilaquiles stand for four minutes — this will allow the salsa to properly soak into the tortillas, making them the same consistency as enchiladas.

Meanwhile, take out your cube of queso blanco and begin crumbling it.

Remove the lid from the pot and transfer the chilaquiles mixture into a large casserole dish.

Drizzle the Crema on top of the chilaquiles, and sprinkle with the queso blanco and cilantro.  Serve immediately in single-serving bowls.

Sometimes we serve our chilaquiles on top of a bed of refried beans. It tastes just as good without beans, as well. If you use a hot salsa in your chilaquiles, then the crema and queso blanco will help cool it down.


Delicioso!  Love this dish.  I need to make it more often.  Hope you like it, too!
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14 thoughts on “Dinner of the Week: Chilaquiles con Pollo”

  1. Jenny, your two comments have been cracking me up! I'm so glad that you tried the recipe! Isn't it awesome!? Thank you for giving it a try — I really do appreciate it.


  2. I have never tried this and we eat Mexican food several times week. This is going on the menu tomorrow or I may have to add it to our Cinco De Mayo menu. It sounds so good! Thanks!


  3. I made these this morning and found them to be quite salty (broth, salt on the chips, sodium content in the salsa), although they were still delicious. I will definitely make them again, but I will look for ways to cut the saltiness (low- or non-salted chips, low sodium broth, homemade salsa without salt?). Thank you for the recipe. Lucy


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