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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 be 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 butter until lightly bro
wned. 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 chicken over chips. Pour
tomatoes over chicken and chips. Sprinkle with cheese and serve. Serve with refried beans
and scrambled eggs.

Nutritional Information

No Nutritional Information Available


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