Chicken Chilaquiles

This is a wonderful and easy dinner to prepare! Not paleo, but gluten free and so yummy!

Blog chickenchilaques


  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup chopped green onions
  • 1/2 – 1 cup shredded Monterey Jack cheese with jalapeno peppers (divided)
  • 1/4 cup grated Parmesan cheese
  • 1 tsp chili powder
  • salt/pepper to taste
  • 12 (6″) corn tortillas
  • Cooking spray
  • Sour cream for garnish

Tomatillo Sauce

  • 3/4 cup milk
  • 1/4 cup chopped fresh cilantro
  • 1 (11oz) can tomatillos, drained
  • 1 (4.5oz) can chopped green chiles, drained (come in mild or hot varieties)


  • Preheat oven to 375*
  • Combine chicken, green onions, half of the Monterey Jack cheese, Parmesan, chili powder, salt and pepper in a medium bowl and toss well to combine
  • Place milk, cilantro, tomatillos, chiles in a food processor and blend until smooth
  • Spray 11×7 or larger baking dish with cooking spray and pour 1/3 cup of the tomatillo sauce in bottom
  • Arrange layers of tortillas and chicken mixture ending with a tortilla layer and pouring the rest of the sauce over
  • Top with cheese
  • Bake at 375* for 20 minutes or until bubbly and golden
  • Serve with sour cream and chopped fresh cilantro


3 thoughts on “Chicken Chilaquiles

  1. Pingback: Lime Cilantro Coleslaw |

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