Chilaquiles Recipe
chicken tinga, pico, fresco, beans, salsa verde
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare Tortillas
Cut the corn tortillas into quarters and heat olive oil in a large skillet over medium heat. Fry the tortilla pieces until they are crispy and golden brown. Remove from the skillet and drain on paper towels.
- 2
Combine Chicken and Salsa
In the same skillet, add the cooked shredded chicken and salsa verde. Stir to coat the chicken in the salsa and heat through for about 5 minutes.
- 3
Assemble Chilaquiles
In a large serving dish, layer the crispy tortilla pieces, followed by the chicken tinga mixture, refried beans, pico de gallo, and a sprinkle of queso fresco.
- 4
Garnish and Serve
Top with fresh cilantro and additional salsa verde if desired. Serve immediately.
