Chicken Chilaquiles
Transform your breakfast or brunch routine with these irresistible Chicken Chilaquiles—a vibrant Mexican dish bursting with bold flavors and comforting textures. Made with freshly fried corn tortilla chips smothered in your choice of red or green salsa, this recipe is elevated with tender shredded chicken, creamy Mexican crema, tangy crumbled cotija cheese, and refreshing garnishes like cilantro, red onion, and avocado. Perfect for a quick yet satisfying meal that’s ready in just 30 minutes, this recipe combines crispy, saucy, and savory all in one bite. Serve it as-is or pair with a sunny-side-up egg for an authentic, hearty experience. A true fiesta of flavors ideal for breakfast, brunch, or even dinner!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 8 pieces corn tortillas
- 1 cup vegetable oil
- 2 cups shredded cooked chicken
- 2 cups red or green salsa
- 0.5 cup chicken broth
- 0.5 cup Mexican crema or sour cream
- 0.5 cup cotija cheese (crumbled)
- 0.25 cup fresh cilantro (chopped)
- 0.25 cup red onion (thinly sliced)
- 1 piece avocado (sliced)
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Cut the corn tortillas into quarters to create triangular chips.
Heat the vegetable oil in a large skillet or frying pan over medium heat. Once hot, fry the tortilla pieces in batches until they are golden and crispy, about 2-3 minutes per batch. Transfer to a paper towel-lined plate to drain any excess oil.
In a separate large skillet, heat your salsa over medium heat. Stir in the chicken broth to slightly thin the sauce and season with salt and pepper to taste.
Once the salsa is warm and bubbling, reduce the heat to low and add the fried tortilla chips to the skillet. Gently toss to coat the chips in the sauce, ensuring they are evenly covered.
Add the shredded cooked chicken on top of the saucy chips, cover the skillet, and let it cook for 3-5 minutes, allowing the chicken to heat through.
Remove the skillet from the heat and transfer the chilaquiles to serving plates.
Drizzle with Mexican crema or sour cream, sprinkle with crumbled cotija cheese, and garnish with freshly chopped cilantro, thinly sliced red onions, and avocado slices.
Serve immediately and enjoy this flavorful and comforting dish!
Nutrition Facts
Calories |
937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 8.5 g | 31% | |
| Total Sugars | 7.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 209 mg | 16% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
