Baked Chicken Chilaquiles


A great way to use rotisserie chicken!

Inspired by a traditional Mexican breakfast that is normally served with eggs, my version of Chilaquiles are flavourful and comforting like the original but also easy to pull together on a busy weeknight. Without fail, this is a dish that will soothe and transport you to sunshine and warm skies.

Make these with toasted tortillas soaked in a garlicky, cumin-scented tomato sauce, mix with black beans, top with shredded chicken and cheese along with a dollop of sour cream or yoghurt on top, and dinner is ready, on the table in <30 mins.

Baked Chicken Chilaquiles

Print Recipe


For the chips:

  • 1+ 1 tbsp olive oil
  • 6 whole grain tortillas, cut into 8 triangles each

For the tomato sauce:

  • 1 cup Passata tomato sauce
  • 1/2 large yellow onion, chopped
  • 1 medium jalapeño, sliced (remove the seeds for a less spicy dish)
  • 2 cloves garlic
  • 1 cup chicken stock/broth
  • 1/2 tsp cumin powder
  • 1/2 can cooked black beans
  • 1 to taste salt
  • 1/2 cup leeks, zucchini, mellow greens (optional)

For the topping:

  • 1 cup cup shredded or sliced cheese
  • 4 tbsp yoghurt stirred with a pinch of salt plus ½ tsp sugar


  • Cook the tortillas. Heat half the oil in a large skillet over medium-high heat until it’s shimmering. Add half of the tortilla wedges and cook, flipping once, until lightly brown and crisp. Scoop them out and set aside on a plate. Add the rest of the oil and repeat till all tortilla triangles are cooked. These can be done a few days before if you’re prepping beforehand.
  • Make the tomato and bean sauce. Heat oil in a skillet, add garlic, tomato sauce, jalapenos, veggies, cumin powder and beans. Bubble together for 10 mins. Dilute with the stock to make it more runny. It should be way thinner than spaghetti sauce. Taste and season with salt as needed.
  • Soak the tortilla triangles with the sauce. In an oven safe flat dish, start by layering the tortilla chips. Spoon the sauce and coat the chips. Add another layer of tortilla triangles on top and another layer of the beany-sauce. Add sliced or grated cheese on top and broil in a grill on high – 5 mins.
  • Serve warm. Serve warm garnished with coriander and a drizzle of the yoghurt sauce.
Recipe Notes:

This dish is totally customizable and is also great to use up leftover tortillas from the night before. Half the meat, double the beans and veggies and you’re adding in extra nutrition and doing your part to support the planet.

This is my family’s favourite weeknight dinner. It’s ideal for a quick meal with fresh flavours with little time spent in the kitchen. I serve this dish with steamed rice and vegetables.

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About Puneeta

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Puneeta is a writer, food advocate and guide for those who seek earth-friendly, delicious solutions that work for real life.

Puneeta Chhitwal-Varma, Food Writer, Climate Advocate, New cookbook - Good Food, Healthy Planet - out April 2024
Puneeta Chhitwal-Varma
Photo by Diana Muresan
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