Prep Time5 minutes
Total Time25 minutes
Servings8 Servings
This recipe for Cheese Skillet Chicken Chilaquiles has been on rotation in my kitchen for years! My kids request it frequently and I rarely say no. You’ll love how quick this recipe comes together, less than 30 minutes, and how delicious it is.
Skillet Chilaquiles are a delicious addition to your weekly menu planning because you can whip it together quickly, it feeds 4-6 and the cleanup is minimal. I’m pretty confident that you’re going to LOVE IT too. Serve it with a kale salad and dinner is served. There’s nothing I love more than a quick weeknight dinner that’s done in 30 minutes or less.
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Ingredients in Skillet Chicken Chilaquiles
All the ingredients you need to make a quick and delicious Cheesy Skillet Chicken Chilaquiles:
- Rotisserie Chicken – here’s the beauty of this recipe…rotisserie chicken. Shred the meat with your hands and freeze that chicken carcass for making stock another day.
- Black Beans – 1 can of beans that is rinsed well.
- Onion & Garlic – a medium onion sliced thinly and 5-6 garlic cloves (or more if you’re feeling frisky)
- Cheese – a mixture of chihuahua or monterey jack and queso fresco is all you need to cheese it up.
- Corn Tortillas – 16 corn tortillas cut into thin strips.
- Salsa de Chile Fresco – you can buy this at most grocery stores in the hispanic food section. I use El Pato Salsa de Chile Fresco and typically buy 2 so I always have a can on hand when the chilaquiles urge strikes. If you are unable to find it, a substitution would be 1/2 cup tomato sauce with 2 teaspoons hot sauce, like Tabasco.
- Chicken or Beef Stock – stock or broth works and either chicken, beef or vegetable stock will do the trick. Whatever you have on hand.
- Good to know: 1 chicken bouillon cube equals 1 cup of broth or stock.
Find the printable recipe with exact measurements and instructions below.
How to make/Instructions
Saute the onion until translucent, but not burned, about 10 minutes. Add the garlic, chicken, and black beans and heat until just warm, about 3 minutes. Remove to a bowl and set aside.
Add the salsa de chile fresco and broth to the pan and turn the heat to high to bring to a boil. Remove to a bowl or large measuring cup and set aside.
Spray the skillet lightly with oil and then start layering 1/2 of the corn tortillas strips, then half of the chicken & black bean mixture, half of the chihuahua & queso fresco cheeses, and repeat with tortillas, chicken and cheese.
Pour the tomato broth mixture evenly over the skillet ingredients and bake for 10 minutes at 450ºF. Top with your favorite Mexican toppings like avocado, jalapeños, sour cream or creama, cilantro, and salsa. Serve immediately.
*Find the printable recipe with exact measurements and instructions below.
Tips for Storing
- Storing: IF you have any left, store in an airtight container in the refrigerator for up to 4 days.
- How to reheat: Microwave in 1 minute intervals until desired temperature is achieved.
- How to freeze – store in an airtight container or zip top bag in the freezer for up to 3 months.
If you tried this recipe, please leave a star rating and let me know what you thought in the comments below.
Some of my favorite Skillet Chilaquiles inspired recipes:
- Homemade Hamburger Helper
- Easy Cheesy Skillet Lasagna
- Chicken Thighs with Coconut, Sausage & Mushrooms
- and my kids all-time favorite Ground Beef Stroganoff.
Cheesy Skillet Chicken Chilaquiles Recipe
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion, sliced thin
- 5 cloves garlic, minced
- 1 medium rotisserie chicken, meat shredded
- 7.75 oz can El Pato Salsa de Chile Fresco
- 1 ¼ cups beef stock
- 15 oz can black beans, rinsed
- ½ cup chihuahua cheese, or monterey jack
- ½ cup queso fresco, crumbled
- 16 corn tortillas, cut into strips
Instructions
- Heat the oven to 450º F.
- In a large oven-safe skillet, heat olive oil over medium heat. Add the onions and cook until translucent, about 10 minutes. Add the garlic, chicken, and black beans and heat through, about 3 minutes. Remove to a bowl and set aside.
- Add the salsa de chile fresco and beef stock to the skillet and turn the heat to high. Bring to a boil, scraping up and bits on the bottom. Remove from the heat and pour the tomato broth into a large measuring cup or bowl. Set aside.
- Spray the bottom of the skillet with cooking spray and layer 1/2 of the tortillas then 1/2 of the chicken mixture, 1/2 of the cheeses and repeat.
- Pour the tomato broth over the chicken and tortilla mixture and bake for 10 minutes.
- Remove and top with your favorite toppings.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!