Chicken Chilaquiles

This traditional Mexican dish is incredibly flavorful and very simple to pull together.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 1 medium red bell pepper, seeded and diced
  • 1 medium red onion, peeled and diced
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 garlic clove, chopped
  • 2 chipotle peppers in adobo, chopped
  • 1 can (28 oz.) diced tomatoes
  • 1 cup chicken broth
  • 2 cups shredded chicken from 1 small cooked rotisserie chicken
  • 2 cups tortilla chips
  • ½ cup shredded Monterey jack cheese
  • ½ cup chopped cilantro
  • 4 large radishes, thinly sliced


  • Heat the olive oil in a large frying pan over medium heat. Add the bell pepper and onion and season with salt and black pepper. Cook until softened, 5-7 minutes. Add the garlic and chipotles, and stir for 1 minute. Add the diced tomatoes and their liquid along with the chicken broth. Bring to a boil, and reduce heat to a simmer. Cook for 8-10 minutes, or until slightly thickened.
  • Stir in the chicken and tortilla chips. Cook until chicken is warmed through and chips are slightly softened, about 2 minutes.
  • Divide mixture between 4 bowls and top with cheese, cilantro, and radishes. Serve immediately.