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Fire Roasted Chicken Chilaquiles

20 minute Fire Roasted Chicken Chilaquiles come together quickly and are packed with flavor. You can used leftover chicken or rotisserie chicken to make them.  These chilaquiles are a perfect snack for crowd or an easy weeknight dinner!
5 from 9 votes
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  • 2 14-ounce cans fire roasted diced tomatoes
  • 2 green onions chopped
  • 2 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded chicken leftover, or from a rotisserie!
  • a bunch of handfuls of tortilla chips! heartier, thicker chips work best here

for topping


  • Place the tomatoes, onions, garlic, smoked paprika and cumin in a blender and puree until smooth.
  • Heat a large skillet over medium heat and add the olive oil. Once hot, pour in the tomato mixture from the blender and stir. Cook, stirring occasionally with a wooden spoon, until the sauce slightly thickens. Add in the chicken and a few handfuls of tortilla chips. Toss to combine, covering everything with the sauce. Add in more tortilla chips and toss. Throw some toppings on: cilantro, cheese, sliced radish, some plain greek yogurt. Spritz on some lime and devour!

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