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Chicken chilaquiles with warm corn salsa

Chicken Chilaquiles with Warm Corn Salsa

Tortilla chips smothered in spicy chipotle sauce with tender chicken and black beans.
5 from 1 vote
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Course: Main
Cuisine: Mexican
Keyword: chicken chilaquiles
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 -6
Calories: 891kcal


  • 1 tbsp olive oil
  • 1.5 lbs chicken breasts chopped in bite-sized pieces
  • 1 tbsp ground cumin
  • 2 tsp chilli powder
  • 1 tsp oregano
  • salt
  • 1 onion chopped
  • 4 cloves garlic
  • 2 X14 oz/400g cans of chopped tomatoes
  • ¼ cup/100g chipotle paste
  • 1 X14 oz/400g can of black beans
  • 1 cup cilantro chopped

For the warm corn salsa

  • 1 red onion medium
  • 1 red chilli
  • 1 cup cilantro/coriander
  • 4 cloves garlic divided
  • lime juice from ½ lime
  • 4 tomatoes large
  • salt to taste
  • 1 tbsp olive oil
  • 2 cups frozen corn


  • 1 or 2 bag of tortilla chips
  • Cotija cheese or soft feta as a substitute
  • sour cream
  • cherry tomatoes
  • avocados/guacamole
  • spring onions
  • green chilli sliced


  • In a large frying pan heat olive oil and brown chicken breast pieces over medium-high heat with cumin, chilli powder, oregano and salt until sealed but not cooked all the way through for approximately 5 minutes. Remove to a bowl.
  • To the same skillet add chopped onion and cook over low heat for 5 minutes, then add garlic and continue cooking for 2 minutes, then add cans of chopped tomatoes and chipotle paste, stir, turn the heat up and bring to a boil. Return the chicken back to the pan, add black beans, cover with a lid, lower the heat and let it simmer for 10-15 minutes.
  • Meanwhile in a food processor or a blender make Pico de Gallo by combining all salsa ingredients but olive oil, corn and 2 cloves of garlic, pulse for a few seconds.
  • In another skillet saute garlic in olive oil for a minute, then add frozen corn and cook until the corn is warmed through for about 2-3 minutes. Take it off the heat and combine with the previously made Pico de Gallo. Adjust seasoning to taste.
  • Now stir in fresh cilantro into the chicken and take off the heat.
  • Preheat the oven to 350F/180C
  • To assemble Chicken Chilaquiles layer tortilla chips and the spicy chicken mixture in a deep skillet or a sheet pan with rims. You can do either one or two layers of each chips and the spicy chicken mixture and top with cheese of your choice. Bake in the oven for 10 minutes.
  • Serve with additional toppings suggested in the ingredient list.


Calories: 891kcal | Carbohydrates: 111g | Protein: 59g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1593mg | Potassium: 2502mg | Fiber: 22g | Sugar: 16g | Vitamin A: 2517IU | Vitamin C: 68mg | Calcium: 296mg | Iron: 11mg