Mexican-Inspired
Chicken Chilaquiles
Chilaquiles turn tortilla chips into the star of the dish, simmered briefly in salsa until they soften at the edges while staying slightly crisp in the center, then topped with shredded chicken, cheese and a fried egg. It's a satisfying dish equally at home on a breakfast or dinner table.
Why you'll love this recipe
- Great way to use up leftover tortilla chips and cooked chicken
- Comfort food that works for breakfast or dinner
- Ready in about 25 minutes
- Endlessly customizable with toppings
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- In a large skillet, combine the salsa and chicken broth and bring to a simmer over medium heat.
- Add the shredded chicken and simmer for 3-4 minutes to warm through and let the flavors meld.
- Add the tortilla chips to the skillet, gently folding them into the sauce so they're coated but not fully submerged.
- Cook for 2-3 minutes, just until the chips soften slightly at the edges while still holding some crunch in the center.
- Remove from heat and top with cheese, fried eggs if using, a drizzle of sour cream, red onion and cilantro.
- Serve immediately, while the chips still have some texture.
Tips for success
- Add the chips at the very last moment and serve immediately — they soften quickly and lose their signature texture if left sitting in sauce too long.
- Use sturdy, restaurant-style tortilla chips rather than very thin ones, which turn mushy faster.
- This is a great way to use up leftover rotisserie chicken and slightly stale chips.
- A fried egg on top is traditional and turns this into a heartier meal.
Frequently asked questions
What's the difference between chilaquiles and nachos?
Chilaquiles are simmered briefly in sauce and typically topped with protein, cheese and egg for a full meal, while nachos are usually baked with toppings and served as an appetizer.
Can I make chilaquiles ahead of time?
The salsa and chicken mixture can be made ahead, but add the chips just before serving so they don't turn soggy.
What salsa works best for chilaquiles?
Either red or green (verde) salsa works well; salsa verde gives a tangier, brighter result.
Is chilaquiles a breakfast or dinner dish?
It's traditionally a breakfast dish in Mexico, but works equally well as a quick, comforting dinner.
Nutrition (per serving)
| Calories | 412 |
| Protein | 24g |
| Carbs | 30g |
| Fat | 22g |
| Sodium | 760mg |
| Sugar | 4g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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