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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Cut the corn tortillas into quarters or strips.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the shredded chicken to the skillet with the tomato sauce and stir to combine.
Step 6
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.
Step 7
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.
Step 8
Serve with lime wedges on the side for added flavor.
Nutrition Facts
| Serving size | (2534.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5190.9 |
| Total Fat 360.6g | 0% |
| Saturated Fat 104.9g | 0% |
| Polyunsaturated Fat 134.4g | |
| Cholesterol 691.5mg | 0% |
| Sodium 5286.4mg | 0% |
| Total Carbohydrate 281.0g | 0% |
| Dietary Fiber 49.9g | 0% |
| Total Sugars 41.3g | |
| Protein 238.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2067.0mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 4206.4mg | 0% |
Source of Calories