Recipe courtesy of Priscila Satkoff

Chilaquiles con Pollo: Tortilla Casserole with Chicken Breast

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  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 4 servings
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2 quarts water

1 1/2 pounds tomatillos, husks removed

4 serrano chiles

2 garlic cloves

1/2 small yellow onion

12 medium-size day-old corn tortillas

Canola oil, for frying

2 medium size chicken breasts boneless and skinless

8 ounces asadero-style cheese grated (may substitute Monterey Jack)

4 ounces Mexican cream or creme fraiche

1/2 small yellow onion, finely chopped

1 medium avocado, peeled and sliced


Special equipment:
8 by 8 inch baking dish
  1. In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain. 
  2. Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat. 
  3. In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips. 
  4. In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft. 
  5. In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.