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Mexican Sheet-Pan Chicken Chilaquiles
A sheet-pan Mexican chilaquiles with roasted chicken thighs, avocado and white onion, finished with queso fresco, lime juice and salsa verde, served over refried beans.
Ingredients
Instructions
Season the chicken thighs and roast them over medium-high heat until well browned, about 10 minutes.
Add the avocado and white onion, cooking until softened, about 6 minutes.
Stir in the queso fresco, lime juice and salsa verde for 4 minutes.
Warm the refried beans separately.
Let the chicken simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the refried beans, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
