Mexican Sheet-Pan Chicken Chilaquiles

Name: Mexican Sheet-Pan Chicken Chilaquiles
Prep time: 14 min
Cook time: 17 min
Total time: 31 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces chicken thighs; 200g avocado; 150g white onion; 300g refried beans; to taste queso fresco; 1/4 cup lime juice; 1/4 cup salsa verde; 3 tbsp olive oil; to taste salt and black pepper

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.

Total time

31 min

Prep

14 min

Cook

17 min

Difficulty

easy

Cuisine

Mexican

gluten-free

Ingredients

4 pieceschicken thighs

200gavocado

150gwhite onion

300grefried beans

to tastequeso fresco

1/4 cuplime juice

1/4 cupsalsa verde

3 tbspolive oil

to tastesalt and black pepper

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.

Calories

295

Protein

11.9g

Fat

19.2g

Carbs

21.1g

Fiber

8.2g

Sodium

364mg

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