Mexican Chicken Chilaquiles By Pankaj Bhadouria

Mexican Chicken Chilaquiles

This Mexican dish was originally created to make use of the leftovers. You will love this non vegetarian flavoured dish.
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Cooking Time

25-30 Min

Meal Type


Preparation Time

15 Min




  • For Chicken Chilaquiles
  • 5 to 6 chapatis
  • 1 cup chicken leftover
  • ½ cup kidney beans cooked
  • 3 mixed bell pepper juliennes
  • 1 cup mozzarella cheese grated
  • black pepper powder
  • salt
  • oil
  • For Salsa
  • 1 cup chopped onions
  • 1 cup chopped tomatoes
  • 2 to 3 tsp chopped garlic cloves
  • 1 tbsp chopped coriander leaves
  • 2 tsp green chillies soaked in vinegar
  • black pepper powder
  • salt


  1. 1

    Cut the leftover chapatis into tiny strips. Heat oil in a pan and deep fry these strips in it. Take them out once they turn crispy. Shred the leftover chicken into thin strips. In a bowl, take chopped onions, chopped tomatoes, chopped garlic, chopped coriander leaves, salt and black pepper powder. Add some chopped green chillies soaked in vinegar. Mix all well to prepare the salsa. In an ovenproof baking dish, transfer the fried chapati strips. Place the salsa on the top of the chapati strips. Add chicken shreds on top of it. Add some cooked kidney beans and mixed bell pepper juliennes. Top the dish with grated mozzarella cheese. Finally sprinkle some salt and black pepper powder. Bake it in a pre heated oven for 20 minutes at 180 C. The Chicken Chilaquiles is ready.

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