Chicken and Corn Chilaquiles

This simple version of a traditional favorite uses doctored-up store-bought green salsa and tortilla chips for a meal that the whole family will love. Set out the toppings in the middle of the table, and then let everyone garnish his own bowl.

Chicken and Corn Chilaquiles
Servings: 8 Active Time 20 mins Total Time 2 hrs 40 mins


  • 2 1/4 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon ground cumin
  • 1 large garlic clove, minced
  • 1 small shallot, minced
  • 1 16 ounce jar mild salsa verde or tomatillo salsa
  • 1 small zucchini, shredded (1 cup)
  • 1 cup fresh or frozen yellow corn kernels, thawed
  • 4 cups corn tortilla chips
  • Toppings, such as minced onion, shredded cheddar or crumbled cotija cheese, sour cream, avocado slices and/or chopped cilantro

Make It

1. Place the chicken in the slow cooker, and sprinkle with the cumin. Scatter in the garlic and shallots, and pour the salsa over top.

2. Cover and cook on high until the chicken is tender and cooked through (165 degrees F), about 2 hours. Using a slotted spoon or tongs, remove chicken from cooker. Shred chicken and return to cooker. Add the zucchini and corn. Cover and cook 20 minutes more, or until the vegetables are warmed through and crisp-tender.

3. Stir the tortilla chips into the cooker. Immediately divide the chilaquiles between bowls, adding the toppings of your choice.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 338, Fat, total (g): 13, chol. (mg): 104, sat. fat (g): 3, carb. (g): 21, Monounsaturated fat (g): 5, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 4, sugar (g): 5, pro. (g): 33, vit. A (IU): 433, vit. C (mg): 13, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 14, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 50, Cobalamin (Vit. B12) (µg): , sodium (mg): 486, Potassium (mg): 821, calcium (mg): 84, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.