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Chicken Chilaquiles
Prep Time:
15 minutes
Cook Time:
20 minutes
4 servings

1 small onion, diced

1 small jalapeño pepper, diced and seeds removed

1 Tbsp. butter

2 cans (14.5 oz.) diced tomatoes with green chilies

1/2 cup chicken broth

10 corn tortillas cut into quarters (bagged corn tortilla chips can b
e used)

2 cups cooked H-E-B Rotisserie Chicken, shredded

* vegetable oil to fry chips

1 to 2 cups shredded mexican cheese


In a large skillet sauté onion and pepper in 1 tablespoon of butt
er until lightly browned. Add tomatoes and chicken broth. Reduce heat
to a simmer.
Heat vegetable oil in skillet over medium heat for 2 minutes. Fry the
tortilla quarters in batches until golden brown. Drain on paper towels
In a large casserole dish layer tortillas on the bottom. Sprinkle chic
ken over chips. Pour tomatoes over chicken and chips. Sprinkle with ch
eese and serve. Serve with refried beans and scrambled eggs.

Nutritional Information

No Nutritional Information Available


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