Zesty Stovetop Chicken Chilaquiles

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by | Updated: December 4th, 2016

If you have leftover corn chips or tortillas from taco-Tuesday, this chilaquiles recipe is your new Wednesday night go-to! A stovetop version of the traditionally baked dish, this recipe combines tortilla strips with sliced chicken, queso, sour cream and spices. For vegetarian chilaquiles, replace chicken with canned black beans. Feel free to serve it with homemade guacamole on the side!

Homemade Chicken Chilaquiles | Vitacost.com/Blog


1 28-oz. can crushed tomatoes
1-1/3 lbs. boneless, organic skinless chicken breasts
1/2 lb. tortilla chips
¼ lb. queso fresco or feta cheese, crumbled (about 3/4 cup)
1/2 cup sour cream
1/2 cup fresh cilantro leaves
3 Tbsp. Frontier Organic Paprika
2 Tbsp. cooking oil
2-1/2 Tbsp. Frontier Organic Chili Powder
1-1/2 tsp. Frontier Organic Garlic Powder
1/2 tsp. Frontier Organic Cayenne
1/4 tsp. Frontier Organic Cumin
1/4 tsp. baking soda
1/4 tsp. Frontier Fine Sea Salt
1/4 tsp. fresh-ground Frontier Exotic Peppercorn Blend
1 bunch scallions, chopped


  1. In small bowl, combine paprika, chili powder, cayenne, cumin and garlic.
  2. In large saucepan, heat 1 tablespoon oil over moderate heat. Add spice mixture and cook for 1 minute. Add tomatoes, stirring to blend. Simmer and cook for about 15 minutes, until flavors are married and sauce thickens slightly. Once thickened, add baking soda and stir to incorporate.
  3. Meanwhile, in large frying pan, heat remaining oil over moderate heat. Season the chicken with the salt and pepper and cook for about 5 minutes per side, until browned and just cooked through. Remove chicken from pan and let rest for 5 minutes. Cut crosswise into slices.
  4. Add tortilla chips to sauce and cook, stirring, for about 2 minutes, until chips are soft but not falling apart. Divide warm sauce and tortillas onto 4 plates and top with chicken, cheese, sour cream, scallions and cilantro.

Quick tip: To save time, use rotisserie chicken or shredded poached chicken. (To poach chicken on your own, place boneless chicken breasts in simmering water for 25 minutes, until cooked through and tender. Shred when cool enough to handle, but still warm.)