Imagine crispy tortilla chips drenched in a zesty red sauce, topped with tender shredded chicken, fresh cheese, and cilantro – it’s everything you didn’t know you were missing. Whether you’re hosting a weekend brunch or simply treating yourself to a cozy meal, this recipe will have you coming back for seconds. Ready to bring a bit of Mexico into your kitchen? Keep reading for all the details!
Ingredients
For the chips:
- 2.2 lb corn tortillas: Choose fresh corn tortillas for the best texture and flavor. The tortillas will be cut into triangles to form the crispy base of the dish.
- 4 cups oil: You’ll need enough oil to fry the tortillas until they’re perfectly golden and crisp. Vegetable oil or any neutral oil works great for frying.
For the red chilaquiles sauce:
- 4 tomatoes: These provide the rich, tangy base of the sauce. Fresh, ripe tomatoes will give your sauce the best flavor.
- 2 serrano peppers: Serrano peppers add the perfect amount of heat. If you prefer a milder sauce, you can reduce the number of peppers or swap them for a milder variety like jalapeños.
- ¼ onion: The onion adds sweetness and depth to the sauce.
- 2 garlic cloves: Garlic is a must for a flavorful chilaquiles sauce. Use fresh garlic for the best results.
- ½ cup water: Helps blend the sauce to the right consistency.
- 1 sprig of epazote: This traditional Mexican herb adds an earthy flavor to the sauce. If you can’t find epazote, cilantro can be used as a substitute, though it won’t have the exact same flavor.
- 1 tablespoon olive oil: Olive oil is used to sauté and blend the flavors of the sauce.
- 1 chicken breast: A lean, shredded chicken breast adds protein to the dish and balances the spiciness of the sauce with its mild flavor.
- 1 cup chicken broth: Use chicken broth to simmer the sauce and add a savory depth to the dish. Homemade or low-sodium store-bought broth is ideal.
- ½ onion (julienned): Thinly sliced onion adds texture and freshness when mixed into the chilaquiles.
- 2 tablespoons chopped cilantro: A bright, fresh garnish that pairs perfectly with the rich flavors of the dish.
- 7 oz crumbled fresh cheese: Fresh cheese, such as queso fresco, brings a creamy, salty contrast to the dish. Make sure to crumble it finely to sprinkle over the chilaquiles before serving.
These carefully selected ingredients come together to create an authentic, flavorful plate of Chicken Chilaquiles that’s both satisfying and easy to make. Each component, from the crispy tortillas to the vibrant red sauce, adds a special touch to this Mexican classic.
How to Make Chicken Chilaquiles
Step 1: Prepare the Tortilla Chips
Start by taking your corn tortillas and cutting them into small triangles, which will serve as the base for the chilaquiles. For the best texture, be sure to use fresh corn tortillas. Heat the oil in a large skillet over medium heat.
Once the oil is hot enough, carefully add the tortilla triangles in batches, frying them until they become lightly golden and crispy. The goal is to create perfectly crunchy chips that will hold up under the sauce. Once done, place them on paper towels to drain excess oil while you prepare the sauce.
Step 2: Make the Red Sauce
For the sauce, boil the tomatoes and serrano peppers together until softened. This boiling process brings out their natural flavors and softens them for blending. While they’re cooking, in a blender, add the ¼ onion and 2 garlic cloves along with ½ cup of water to create the base of your sauce.
Once the tomatoes and peppers are ready, blend them together with the onion and garlic mixture until you achieve a smooth, light sauce. This sauce should have a balance of tangy tomato flavor and a bit of heat from the serrano peppers.
After blending, pour the sauce into a pot, add a sprig of epazote for its distinctive earthy flavor, and allow it to simmer for 10 minutes with the lid on. This helps the flavors meld together while keeping the sauce light but flavorful.
Step 3: Combine the Chips and Sauce
After the sauce has simmered, it’s time to combine it with the tortilla chips. Add the crispy chips directly into the pot of sauce, stirring them gently to coat them evenly. Let them cook in the sauce for three to four minutes, ensuring they absorb the flavors while maintaining some crunch.
This is where the magic happens—the chips soften just enough to create a perfect blend of crispy and saucy textures.
Step 4: Cook the Chicken
While the sauce and chips are coming together, boil the chicken breast in a separate pot until it is fully cooked and tender enough to shred.
Once cooked, shred the chicken using two forks or your hands, and set it aside. This shredded chicken will add a hearty protein element to your chilaquiles, complementing the zesty sauce and crispy chips perfectly.
Step 5: Serve and Garnish
Now it’s time to assemble your dish. Serve the saucy chips on a plate or in a serving dish. Top them with the shredded chicken, adding layers of flavor and texture. Then, sprinkle with crumbled fresh cheese, which adds a creamy, salty contrast to the zesty sauce.
Finish by garnishing with julienned onions and a touch of freshly chopped cilantro for a burst of freshness. These final touches not only elevate the presentation but also bring a vibrant mix of flavors and textures to each bite.
Quick & Easy Chicken Chilaquiles: A Mexican Breakfast Favorite in 25 Minutes
Imagine crispy tortilla chips drenched in a zesty red sauce, topped with tender shredded chicken, fresh cheese, and cilantro – it’s everything you didn’t know you were missing. Whether you're hosting a weekend brunch or simply treating yourself to a cozy meal, this recipe will have you coming back for seconds. Ready to bring a bit of Mexico into your kitchen? Keep reading for all the details!
Ingredients
For the chips
For the red chilaquiles sauce
Instructions
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Once you have the ingredients ready, take the corn tortillas and cut them into triangles. To turn them into chips, fry them in oil over medium heat until they are lightly toasted.
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Boil the tomatoes with the peppers and blend the onion and garlic with water until you get a very light sauce. Add the epazote sprig and let everything simmer together for 10 minutes with the pot covered.
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After that time, add the chips to the pot and cook everything together for three to four minutes.
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Boil the chicken breast until it shreds, and once you have it ready, set it aside to add to the dish where you'll pour the chilaquiles sauce and chips.
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Serve the chilaquiles with chips in a dish and top them with the chicken, cheese, and chopped onion.
