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Chicken Chilaquiles

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Quick and easy

Quick and easy

Quick and easy

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 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 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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