Cheesy Chicken Chilaquiles for Two

You’ve never had chilaquiles like this before—trust us. We made them extra cheesy like the traditional recipe, but then we made it extra easy with tortilla chips instead of corn tortillas. It’s perfectly portioned for two, but don’t be surprised if you’re reluctant to share.
Prep 20 Minutes
Total Time 20 Minutes
Servings 2

Ingredient List

  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 1/2 cups shredded cooked chicken
  • 3 cups thick tortilla chips (about 30 chips)
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/4 cup sour cream
  • 1/2 avocado, pitted, peeled and chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro leaves
Recipe Continues Below


  1. In 10-inch nonstick skillet, cook enchilada and chicken over medium heat 2 to 3 minutes, stirring occasionally, until hot. Add chips; cook and stir until chips are completely coated in sauce and slightly softened, 1 to 2 minutes. Sprinkle cheese over top; cover and cook 2 to 3 minutes or until cheese is melted.
  2. Garnish with remaining ingredients, and serve immediately.

Expert Tips

  • Look for chips that are on the thick side. Thin chips will break up too much in the cooking process and may become mushy.
  • If you like it hot, finely chop a jalapeño or serrano chile, seeds removed, and serve as an added garnish.


  • 1 Serving Calories 690 (Calories from Fat 340);  Total Fat 38g (Saturated Fat 12g ,Trans Fat 1g);  Cholesterol 135mg;  Sodium 1090mg;  Potassium 580mg;  Total Carbohydrate 47g (Dietary Fiber 5g ,Sugars 4g);  Protein 40g
  • % Daily Value: Vitamin A 20%;  Vitamin C 4%;  Calcium 30%;  Iron 15%
  • Exchanges: 3 Starch;  4 Very Lean Meat;  1/2 High-Fat Meat;  6 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

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