Chilaquiles are a classic Mexican dish that may be served at any time of day, though most people know it as a breakfast dish. If you have not had the good fortune to enjoy this wonderful anytime comfort food, this recipe is for you.

Chilaquiles are made with fried strips of tortillas (or with pre-made tortilla chips as a shortcut), eggs, meat, beans in any combination, and topped with a generous portion of Green Kick or Red Kick salsa.

Chicken and Black Bean Chilaquiles with Salsa Verde (Green Kick) or Salsa Roja (Red Kick) Hot or Mild, as you prefer.


  • Tortilla chips (preferably thick cut Mexican style tortilla chips if you can find them)
  • 1 white or red onion, thinly sliced
  • 2 cups cooked chicken breast, shredded
  • 1 cup chicken broth
  • 1 cup of Green Kick or Red Kick salsa, plus extra for serving
  • 1 cup queso blanco (Monterey jack cheese) shredded.


Preheat oven to 450 degrees.

Heat a little oil in a stovetop skillet, medium high.

Add the chicken and cook until heated through. Add half the salsa and all the chicken broth and bring to a boil. Reduce to simmer for 5 minutes.

Place a layer of tortilla chips at the bottom or a large non-stick baking dish.

Pour half the chicken and salsa mixture over the chips. Add another layer of chips, and another layer of the chicken and salsa mixture. Top with shredded cheese and the remaining salsa.

Bake for about 10 minutes, or until the cheese is melted and the tortilla chips begin to brown around the edges. Serve hot with Green Kick or Red Kick salsa, and add onion slices on top. Can also be served with refried beans. Serves 4.