An exciting 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.


Print Recipe


For each bowl:

  • 1 cup cooked grains; white rice is preferable though I have tried barley, brown rice and millet, all work here
  • 1/2 cup shredded chicken
  • 1 cup hopped veggies, for raw crunch it is cucumbers, tomatoes, lettuce, for cooked/ grilled there’s cabbage/ red cabbage, a good drizzle of sauce such as my Tahini Dressing

Tahini Dressing for 4 bowls:

  • 1/4 cup yoghurt
  • 1 tsp lime jiuce
  • 1 tsp maple syrup
  • 1 to taste salt, pepper, paprika


  • 1 to taste Various toppings that will add acidity and crunch to the top; roasted sesame seeds, chopped peanuts, roasted sunflower seeds, or even broken up chips.


  • Plan ahead. Prep the toppings, veggies and the chicken beforehand. Make a double batch of grains ahead of time, and customize the toppings for a different flavour each time. Store the veggies and sauce separately until you’re ready to sit down and eat.
  • Use what you have and get creative! If you don’t have the exact ingredients on hand, swap in a different grain, protein, vegetable, or sauce. Start in the order listed in the ingredients. Try quinoa, farro, chickpeas and top with a fried egg. Add in toppings and some extras, like lacto-fermented veggies, your favourite chutney or chipotle mayo diluted with yoghurt.
Recipe Notes:

Add acidity and crunch on the top — roasted sesame seeds, nuts or sunflower seeds even broken up chips will do. Try something new and increase the quality of your gut bacteria with fermented veggies, chutney or perhaps chipotle mixed with yoghurt, all would work in this dish.

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Puneeta Chhitwal-Varma<br/><small>Photo by Tanvi Madkaiker</small>
Puneeta Chhitwal-Varma
Photo by Tanvi Madkaiker

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.

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