Chicken-Zucchini Chilaquiles

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup vegetable oil

15 corn tortillas, quartered

1 small zucchini, cut into 1/2-inch pieces

2 cups shredded rotisserie chicken

1 cup tomatillo salsa

1/2 cup chopped fresh cilantro, plus more for topping

1 cup shredded mozzarella or Mexican cheese blend

Sliced radishes and chopped red onion, for topping


  1. Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square flameproof baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.