Anne's Chicken Chilaquiles Rojas


One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a "roja" version but there is a "verde" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.

Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hrs 20 mins
10 servings


  • 1 (28 ounce) can whole peeled tomatoes, drained

  • 2 chipotle chiles in adobo sauce, or more to taste

  • 1 ½ tablespoons vegetable oil

  • 1 large white onion, thinly sliced

  • 3 cloves garlic, minced

  • 1 ½ cups chicken broth

  • 1 dash roasted ground cumin

  • 1 dash dried oregano

  • 1 pinch salt and ground black pepper to taste

  • 1 (16 ounce) package tortilla chips

  • 1 (8 ounce) package shredded Mexican cheese blend

  • 5 ounces crumbled cotija cheese

  • 1 whole cooked chicken, deboned and shredded

  • cup chopped green onions, divided

  • 1 cup chopped cilantro, divided

  • 1 (8 ounce) carton sour cream, divided


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.

  2. Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.

  3. Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.

  4. Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.

  5. Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.

  6. Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

Nutrition Facts (per serving)

601 Calories
38g Fat
38g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 601
% Daily Value *
Total Fat 38g 48%
Saturated Fat 15g 74%
Cholesterol 100mg 33%
Sodium 900mg 39%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 30g
Vitamin C 11mg 57%
Calcium 396mg 30%
Iron 3mg 17%
Potassium 489mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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