Sheet-Pan Chicken Chilaquiles
- Total Time
- 35 Minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 Servings
- 6Roma tomatoes (1½ pounds), quartered
- 1small yellow onion, quartered
- 3garlic cloves, peeled and halved lengthwise
- 1jalapeño, stemmed and halved lengthwise
- 1¼cups low-sodium chicken broth
- 5dried Guajillo chile peppers (1 ounce), stemmed, seeded and torn into large pieces
- ¼cup safflower or canola oil
- 2teaspoons kosher salt (Diamond Crystal)
- ½teaspoon ground coriander
- 8ounces corn tortilla chips
- 4cups shredded rotisserie chicken (from 1 whole chicken)
- Finely chopped white onion, sliced radishes, chopped avocado, crumbled queso fresco, sour cream, chopped cilantro and pickled jalapeños, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
778 calories; 49 grams fat; 9 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 14 grams polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 34 grams protein; 1130 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place a rack 6 inches from the broiler heat source and heat to high. On a sheet pan, combine tomatoes, onion, garlic and jalapeño, and broil until lightly charred in spots, turning occasionally, about 10 minutes for the garlic and 15 to 20 minutes for the tomatoes, onion and jalapeño. (They should be lightly charred around the edges, but not all over). Transfer to a blender.
- Step 2
Meanwhile, in a small saucepan combine the broth and dried chiles, and bring to a boil, stirring occasionally. Remove from heat and let stand while the tomatoes and vegetables broil.
- Step 3
To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.
- Step 4
Heat oven to 425 degrees. On the same sheet pan (no need to wash), toss chips with 2 cups of the sauce and spread in an even layer. Toss the chicken with the remaining sauce and arrange on top of the chips. Roast until warmed through, about 5 minutes. Garnish with preferred toppings, and serve warm.
Private Notes
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Cooking Notes
Michelle K
This dish is not made with tortilla chips but with corn tortillas. It's what you do with your old tortillas after they've started falling apart. Tortilla chips might add crunch but also too much salt and oil.
Dayle Record
If you can find them, Chilaca chilis are probably the signiture chilis for this dish. They are also great in green pipian. The skin doesn't require peeling, have low to medium heat, great flavor. Also nice in shakshuka, or fritata. I asked the produce person about these dark, matte peppers. He was enthusiastic, saying they are nice just roasted and served alongside meals.
Paul Menkes
A nice variation is easy green chilaquiles. Green sauce: 1.5 cups broth, 1.5 cups chopped hatch chiles, 1/2t ground cumin, 1/2t oregano or epazote, salt and pepper. Heat to bubbling. Then mix 2 cups with your chips and bake for 5 minutes. Garnish with lots of finely chopped raw onion, lots of chopped cilantro and some grated cotija cheese. Top with fried eggs and remainder of the sauce.
Nancy G
Probably the best chips to use are those that are actual fried tortilla chips. I don’t believe Tostitos will hold up or be very good
cricket
2/2 I have made chilaquiles and migas with both, and they are both delicious, but also very different. I don't understand why you feel the need to be so contrary and literal, nor why you included the Rick Bayless recipe w/o context. I daresay we're all capable of googling for other versions of this dish, if we don't want to use this recipe. But your time might be better spent getting into the kitchen to make up the 2 versions for a side-by-side comparison. You'll see the difference yourself.
Ocotillo
I’ve made chilaquiles with either corn tortillas or tortilla chips. I love them both! They definitely change the final product but they both work, at least for me. Try them both (separately) and see what you think.
chris
I made this as written and it was easy and delicious. Used Target brand restaurant tortilla chips. I did not add any other salt, but it needed some at the table, so not too salty.
magic_hat
It's made with old tortillas that are fried in oil. So ... tortilla chips. https://www.rickbayless.com/recipe/chilaquiles-master-recipe/
Mark
Michelle K — using corn tortillas is fine, but, living in Texas and having both made this and eaten out many times, the tortillas need to be fried. Otherwise you get a soggy mess.
cricket
magic_hat, there is HUGE a difference between store-bought tortilla chips and the chips you make yourself by frying corn tortillas in oil. The latter are much thicker and sturdier, for one thing. That means they're not going to fall apart and/or turn into a mushy mess nearly as fast as the processed chips. In addition, they have a more pronounced corn flavor, as opposed to that of the mass-market chips, which rely more heavily on the oil and salt for their flavor. 1/2
Wendy Hower
This recipe was fun to make — it was exciting to work with dried peppers for the first time! The sauce is quite delicious. This was a huge hit at my house.
Judith HM
Adding a 1/4 cup of oil to the sauce seems completely unnecessary.
Chantal
When dried, it is called the chile negro or pasilla pepper. Could the dried version work here as well replacing some of the guajillo? My favorite dried pepper is mojita and I think that's what I will try.
Susan P
We make this all the time for family meal at the restaurant. I prefer salsa verde and we do fry up our own tortilla chips..
Lauren M
Great quick dinner on a weeknight!
A. Londo
I made this for dinner tonight and followed the recipe almost Exactly. I added 2 jalapenos and used dried ancho chili peppers. Not my favorite. If I make again I will seek out the correct peppers.
Eliza
The sauce needed a little more acid from my perspective. A splash of lime juice added some nice balance! Also highly recommend making some quick pickled shallots or onions to add on top. If you put the onions in water for 5 min first, then move them to vinegar, that’ll remove some of the bite of the onions and make them sweet.
Eileen
The would be a good quick Meal with jarred salsa.
Samone L
I did a green version and made a tomatillo salsa with jalapeños, onions and garlic along with hatch chiles and shredded chicken and tossed some of the salsa in that mixture and left some on the side to the top. Lastly did a cilantro cream AMAZING! I also didn't put chips in the oven.
Janet
I enjoyed using dried chilis for the first time, & this was a pretty easy recipe. I didn't realize I was supposed to remove the seeds -- oops! It was still not too hot, maybe partly because I added one less chili than called for. I used 1/8 cup olive oil for the oil. I baked my own corn tortillas for chips, & that was a mistake. They had been in my freezer and fell apart as they thawed; I still used them after baking, but they got quite soggy. Also, next time I'll add lime juice.
MP
Mix the sauce with the chips in a bowel before putting in the pan.
Jenn
This was delicious and easy! I made sure it wasn't too spicy for the crowd and everyone loved it. We topped ours with Queso Fresco, green onions and cilantro and had pickled onions, pickled jalapenos, sour cream and extra green onions & cilantro on the side. Definitely needs a fork but YUM!
Mary T.
We loved this dish! I did not have rotisserie chicken so defrosted chicken thighs, tossed with chili powder, Mexican oregano, and a Mexican adobe spice and roasted them for about 25 minutes, then shredded the thighs. I used chips purchased from my local Mexican grocer that were very thick and fried the day before. After that, I followed the recipe exactly, and dinner was ready in less than an hour. I have long loved chilaquiles with eggs and now I have a new version! Muy delicioso!
CG
I didn't like the idea of pre-made chips so I made my own with corn tortillas fried in oil. Takes 10 minutes and I'm guessing makes a big improvement in flavor.
Susan P
We make this all the time for family meal at the restaurant. I prefer salsa verde and we do fry up our own tortilla chips..
Katie
This was delicious! I made with tortilla chips, as ‘authentic’ (thick) as I could find in the store. I could have eaten the whole pan they were so good!
Judith HM
Adding a 1/4 cup of oil to the sauce seems completely unnecessary.
phillip roullard
Ah Michelle K, not if you make your own tortilla chips. Oven baked and minimal salt. They make this dish just like what you would get at a restaurant with corn tortilla chips. I made the recipe, but altered the sauce by making it with roasted tomatillos blended with a dryed/soaked pasilla chile, instead of tomatoes. I just added in the roasted tomatoes and onions quartered as part of the main dish on the sheet along with the chicken. My wife being a chilaquile aficionado really liked this.
ikcw
This dish is very adaptable. Happened to have some green/red Hatch chile salsa so used that instead of the sauce and cooked everything in a large skillet. For me a skillet works better than a tray bake. It was delish!
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