Spicy Chicken Chilaquiles – Mission Brown Bag Chips

Spicy Chicken Chilaquiles


6 cups Mission® Triangles Tortilla Chips
1 (28 oz.) can whole tomatoes
2 chipotle chiles in adobo sauce
½ tsp. cumin
¼ tsp. cinnamon
¼ tsp. salt
1 tsp. vegetable oil
¼ cup plus 1 Tbsp. chopped white onion, divided
2 garlic cloves, minced
1 cup chicken broth
1/3 cup Monterey Jack cheese
1 ½ cups shredded rotisserie chicken, warmed
¼ cup sour cream
2 Tbsp. coarsely chopped cilantro leaves


In blender combine tomatoes, chiles, cumin, cinnamon and salt; blend until smooth. Heat oil over medium heat in large skillet with sides. Cook onion and garlic 2 minutes or until onion is tender. Add tomato mixture and chicken broth; bring to a boil. Reduce heat, simmer 10 minutes or until slightly thickened. Add tortilla chips, making sure each chip is coated in tomato sauce. Top with cheese, chicken, remaining tablespoon onion, sour cream and cilantro. Serve immediately.

Serves: 4

Ready in: 20 minutes

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