Chilaquiles with Chicken
Transform your breakfast or brunch routine with this vibrant and flavorful recipe for Chilaquiles with Chicken! Crispy fried corn tortillas are simmered in a zesty homemade tomato sauce made with roma tomatoes, garlic, and a hint of spice from jalapeño or serrano pepper (optional). Tender, shredded chicken adds a satisfying protein boost, while toppings like crumbled queso fresco, tangy sour cream, cilantro, creamy avocado, and fresh lime wedges create a perfectly balanced dish bursting with authentic Mexican flavors. Quick to prepare in under 40 minutes, this comforting dish is perfect for impressing guests or treating yourself to a hearty, soul-warming meal. Whether served as a standalone dish or paired with refried beans, Chilaquiles with Chicken promises a bold and unforgettable dining experience!
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Recipe Information
Ingredients
- 10 pieces corn tortillas
- 1 cup vegetable oil
- 2 cups cooked shredded chicken
- 4 pieces roma tomatoes
- 1 medium white onion
- 2 pieces garlic cloves
- 1 cup chicken broth
- 1 piece jalapeño or serrano pepper (optional)
- 1 teaspoon salt
- 1 cup queso fresco or crumbled feta
- 1 cup sour cream
- 0.25 cup cilantro leaves
- 1 piece avocado (optional)
- 4 pieces lime wedges
Instructions
Cut the corn tortillas into quarters or strips.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, fry the tortilla pieces in batches until golden and crispy. Drain on a paper towel-lined plate and set aside.
In a blender, combine the roma tomatoes, half of the white onion (roughly chopped), garlic cloves, chicken broth, and jalapeño (if using). Blend until smooth.
Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Pour the blended tomato sauce into the skillet, season with salt, and let it simmer for about 10 minutes until slightly thickened.
Add the shredded chicken to the skillet with the tomato sauce and stir to combine.
Reduce the heat to low and gently fold the fried tortilla chips into the sauce until evenly coated. Allow them to soften slightly but not become mushy, about 2 minutes.
Transfer the chilaquiles to serving plates and top with crumbled queso fresco, a drizzle of sour cream, fresh cilantro leaves, and slices of avocado, if desired.
Serve with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
5191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.6 g | 462% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 5286 mg | 230% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 41.3 g | ||
| Protein | 238.9 g | 478% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2067 mg | 159% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4206 mg | 89% | |
*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.
