Appetizers,  Breakfast,  Gluten Free,  Main Course,  Mexican/Latin,  Poultry

Chicken Chilaquiles {with Fried Eggs}

Chicken Chilaquiles. Chee-lah-KEE-less. Chicken-ala-cheese-ness.

There are about a bazillion corn tortillas in a package. 

Have you noticed that? 

No matter what recipe I make with them, inevitably I will have half a bazillion leftover.  That’s what led me to this classic Mexican dish.  Chilaquiles are traditionally made from corn tortillas that may have been hanging around for a bit…aka stale.

Chicken Chilaquiles with Fried Eggs
Chicken Chilaquiles with corn tortillas

Cut the corn tortillas into triangles.  Then working in batches, give them a quick swim in hot oil until they are golden brown on each side.  Transfer to a paper towel lined baking sheet.

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Heat a tablespoon of canola oil in a skillet.  Add the Salsa Verde and simmer for 2-3 minutes.  Gently add the crispy tortilla triangles and turn to coat with salsa.  Sprinkle with the shredded chicken and heat through.

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Chicken Chilaquiles {with Fried Eggs} is often served as a breakfast dish. 

We topped ours with shredded cheese, scallions, fresh cilantro, diced red onion, sliced avocado and fried eggs.  Since we are huge Breakfast for Dinner fans, we had no problem turning this into a weeknight meal.

My first introduction to Chilaquiles came from Cooking Light.  Upon further recipe research I favored a version closer to this recipe from Simply Recipes.  Most importantly this is a wonderful no-fuss recipe that uses up some of those extra corn tortillas and leftover chicken, shredded cheese….

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All my best,
xo Libby

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Chicken Chilaquiles {with Fried Eggs}

Libby with Lemony Thyme


  • 12 corn tortillas cut into triangles
  • canola oil for pan frying
  • 2 cups salsa verde see recipe link in post
  • 2 cups shredded cooked chicken
  • 1 cup shredded pepperjack cheese
  • 2 scallions thinly sliced
  • 2 Tbl. finely diced red onion
  • a handful of fresh cilantro leaves
  • 1 avocado sliced
  • 3 Tbl. sour cream
  • 2 eggs


  • Cut corn tortillas into triangles (I got 6 per tortilla). Heat 1/2-inch of canola oil in pan over medium high heat. Fry tortilla pieces until golden brown on each side. Remove to paper towel lined baking sheet.
  • Add 1 Tablespoon of oil to skillet over medium-low heat. Add salsa verde and cook for 2-3 minutes. Gently add in crispy tortilla triangles and turn to coat. Simmer for another couple minutes. Sprinkle with shredded chicken and heat through. Meanwhile, fry eggs.
  • To serve, top chilaquiles with shredded cheese, scallion, red onion, cilantro, sliced avocado, sour cream drizzle and fried eggs.


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