Chicken Chilaquiles

310 calories
net carbs

Yields: 6 servings

Tomatillo Sauce

  1. 14 cup Quest® Multi-Purpose Mix Protein Powder
  2. 4 cups water
  3. 4 tomatillos
  4. 2 serrano chiles
  5. 1 garlic clover
  6. 14 teaspoon black pepper
  7. 1 teaspoon chili powder
  8. 14 teaspoon salt


  1. 4 tablespoons Quest® Multi-Purpose Mix Protein Powder
  2. 14 cup coconut flour
  3. 2 tablespoons psyllium husks
  4. 14 teaspoon salt
  5. 2 tablespoons unsalted butter, melted
  6. 12 cup warm water
  7. Nonstick cooking spray


  1. 1 cup Quest® Sea Salt Protein Chips
  2. 2 cups cooked chicken breast, shredded
  3. 12 cup green onions, chopped
  4. 2 ounces queso fresco, shredded
  5. 4 eggs

Prep: 35min Cook: 45min

Tomatillo Sauce

  1. Boil water in a large saucepan.
  2. Remove husks from tomatillos.
  3. Stem serrano chiles.
  4. Add tomatillos and serrano chiles to water. Boil on high heat for 10 minutes, or until tomatillos are soft.
  5. Remove tomatillos and serrano chiles from water and add to a blender with garlic, pepper, and 2 cups of the water from saucepan. Blend for 1 minute.
  6. Remove 12 cup of the sauce from blender, and in a medium bowl combine with Quest Protein Powder®, chili powder, and salt. Mix until powder is completely combined. Set aside.


  1. In a large mixing bowl, add Quest Protein Powder®, coconut flour, psyllium husks, and salt. Using a hand mixer, mix for 2 minutes on low speed.
  2. Slowly add butter at medium speed (butter does not need to be fully incorporated).
  3. Add warm water at medium speed until dough is formed.
  4. Spray two sheets of wax paper with cooking spray.
  5. Place one sheet of wax paper on the counter, then place a handful of dough in the center. Cover with second sheet of wax paper.
  6. Take a circular dish and press down on dough until tortilla reaches 6-inches in diameter.
  7. Repeat until six tortillas are formed.
  8. Heat a medium skillet over medium heat.
  9. Once heated, add tortilla and cook for 2 to 3 minutes on each side.
  10. Once cooked, set aside. Repeat steps for remaining tortillas.


  1. In a small bowl, combine chicken, green onions, and queso fresco.
  2. Chop tortillas into 1-inch squares.
  3. Place Quest Protein Chips™ in sealable plastic bag and crush lightly.
  4. Beat eggs in a small bowl and set aside.


  1. Preheat oven to 375°F
  2. Cover the bottom of 9-by-9-inch baking pan with half of the tomatillo sauce.
  3. Layer half of the tortillas pieces over the sauce.
  4. Spread half of the chicken filling evenly over tortillas.
  5. Pour beaten eggs over filling, and top with half of the crushed Quest Protein Chips™.
  6. Layer with remaining sauce, tortillas, chicken filling, and chips.
  7. Place in oven for 20 minutes.
  8. Remove and slice into six even pieces. Serve immediately.

Serving Size: 16 recipe

  • Calories: 310
  • Protein: 38g
  • Fat: 12g
  • Net Carb: 6g
  • Fiber: 6g
  • P/CAL: 49%