Chicken Chilaquiles

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins


  • ¼ pound chorizo

  • 2 skinless, boneless chicken breast halves, cut into 1-inch cubes

  • ½ (10 ounce) bag tortilla chips

  • 1 cup frozen corn kernels

  • 1 (19 ounce) can green enchilada sauce

  • ½ cup sour cream

  • 2 cups shredded Monterey Jack cheese


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.

  3. Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.

  4. Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Nutrition Facts (per serving)

388 Calories
26g Fat
21g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 388
% Daily Value *
Total Fat 26g 33%
Saturated Fat 12g 62%
Cholesterol 71mg 24%
Sodium 430mg 19%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 19g 39%
Vitamin C 8mg 9%
Calcium 285mg 22%
Iron 1mg 8%
Potassium 371mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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