Go Back
+ servings
Shot of chilaqules with leftover chicken, salsa verde and eggs grilled in a skillet with foil. Topped with crema, limes, tomatoes, pickled onions and pretty much anything else that inspired me.

Chilaquiles Verde with Chicken and Chipotle Crema

This 20-minute chilaquiles verde recipe for using up chicken leftovers is the easiest skillet recipe for a totally loaded breakfast or brunch.
Course Breakfast
Cuisine Latin
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6
Calories 686kcal


  • Cast Iron Skillet
  • Reynolds Wrap® Heavy Duty Aluminum Foil


For the Chilaquiles

  • 4 cups tortilla chips
  • ½ can green enchilada sauce
  • 1 poblano pepper
  • 1 teaspoon cooking oil
  • ¼ onion chopped
  • 1 cup cooked chicken chopped, use leftovers shredded preferably
  • 4 oz cheddar cheese shredded
  • 6 eggs

For the Chipotle Crema

  • ½ cup crema or sour cream
  • 1 teaspoon freshly squeezed orange juice
  • 1 to 2 chipotles in adobo sauce

For Serving

  • ½ cup frijoles negros rinsed and drained
  • 1 jalapeno seeded, stemmed and sliced into rings
  • 1 radish thinly sliced
  • 2 tablespoon freshly minced cilantro
  • 2 oz cotija
  • ¼ cup Pico de gallo or salsa
  • Lime wedges
  • 1 avocado skin and pit removed and sliced
  • Grilled Pineapple


Make the Salsa:

  • On a grill heated to medium-high heat, add the oil and swirl to coat pan.
  • Sauté the onion for 5 to 7 minutes until soft. Carefully remove from pan.
  • Meanwhile, char the poblano over the grill until the skin is burnt.
  • Remove from heat and wrap in Reynolds Wrap® Heavy Duty Aluminum Foil for 5 minutes. When safe to handle, peel the skin from the poblano and discard.
  • Remove the seeds and add the poblano to a food processor.
  • Add the onion and enchilada sauce.
  • In a food processor blend the ingredients until smooth.

Make the Chilaquiles:

  • Preheat the grill to medium heat, hot enough that you can carefully hold your hand 3 to 4 inches above the grill grates for 3 to 5 seconds.
  • Line the skillet with Reynolds Wrap® Heavy Duty Aluminum Foil, leaving enough additional length to fold the foil back over to cover, ends meeting in the middle.
  • Place a little bit of sauce to coat the foil.
  • Add a layer of tortilla chips.
  • In a small bowl, toss the chicken with a few tablespoons of sauce.
  • Add a layer of chicken to the skillet.
  • Toss the remaining tortillas chips in the enchilada sauce and top the chicken layer with it.
  • Sprinkle cheese over the chip layer.
  • If you are adding eggs, crack an egg into a small bowl. Drop each egg carefully over the surface.
  • Carefully fold the overhanging foil over the layers, without letting it touch the surface of the food. Pinch the edges together.
  • Place the skillet over the grill and allow to cook until the eggs are set about 15 minutes.
  • When the eggs have set, using heat resistant gloves, carefully remove the skillet from the oven (It will be hot!) and garnish with the crema and any desired toppings.

Make the Chipotle Crema:

  • Using your blender or food processor, pulse the crema, orange juice, and chipotles until smooth. Season with salt if desired. (If you want more heat, add ½ a chipotle more at a time until you are happy, however, with canned chipotles, it’s best to start small and work your way up.)

To Serve:

  • Carefully lift the foil packet from the skillet and place on a serving platter.
  • Unwrap the top of the foil, peeling it back to display the chilaquiles.
  • Place the frijoles and jalapeno on top.
  • Sprinkle with the cilantro and cotija.
  • Serve with pico de gallo, lime wedges, avocado, and grilled pineapple, if desired



  • To make these more traditionally, use leftover tortillas.
    In a large cast-iron skillet heat 2 tablespoons of cooking oil until shimmering.
    Working in batches, fry the tortilla wedges until just starting to crisp.
    Remove and arrange on a paper towel-lined plate while repeating until all wedges are crisp.
  • Leftover chilaquiles absorb the liquid from the salsa verde, so they are best enjoyed fresh or within 24 hours. The eggs will not be good reheated. 
  • Store in an airtight container in the fridge. 
  • Reheat in the microwave, with the foil removed, until hot. OR in an oven preheated to 325 for 10 minutes, until heated through. Add a bit more salsa if needed. Add a freshly fried egg if desired. 


Serving: 1g | Calories: 686kcal | Carbohydrates: 62g | Protein: 22g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 209mg | Sodium: 798mg | Potassium: 516mg | Fiber: 8g | Sugar: 4g | Vitamin A: 894IU | Vitamin C: 24mg | Calcium: 382mg | Iron: 3mg