If you are searching for a show-stopping breakfast or brunch dish that bursts with flavors and textures, look no further than this Pulled Chicken Chilaquiles with Spicy Tomato Sauce and Melted Cheese Recipe. It’s a delightful blend of crispy homemade tortilla chips, tender and savory pulled chicken, a vibrant and zesty tomato sauce, plus layers of melty cheese that come together in a warm, comforting bake. Every bite feels like a fiesta on your plate, combining the heartiness of chicken with a spicy kick and creamy finishes that bring pure joy to your taste buds.
Ingredients You’ll Need
Getting the perfect Pulled Chicken Chilaquiles with Spicy Tomato Sauce and Melted Cheese Recipe starts with a handful of simple, essential ingredients that each play a crucial role. From corn tortillas that become golden crispy chips to bright fresh cilantro adding color and aroma—every item brings balance and depth.
- 2 pounds cooked Mexican Pulled Chicken: Tender and flavorful chicken forms the protein-rich base of this dish.
- 24 6-inch yellow corn tortillas: Cut and stale overnight for the crispiest homemade chips.
- 2 cups vegetable oil: Perfect for frying the tortilla wedges to golden perfection.
- 2 tablespoons extra virgin olive oil: Adds richness and enhances the sauce’s aroma.
- 1 cup diced onion: Offers sweetness and depth to the spicy tomato sauce.
- 1 large or 2 medium fresh jalapeños: Seeds removed for moderate heat and bright flavor.
- 1 tablespoon minced garlic: A punch of savory and aromatic magic in the sauce.
- 1/4 cup chopped fresh cilantro: Fresh herbaceous notes that lift the dish.
- 1 (15-ounce) can diced tomatoes with juice: The rich base of the spicy tomato sauce.
- 3 tablespoons agave nectar (or 2 tablespoons honey): A hint of natural sweetness to balance the chili’s heat.
- 1/2 teaspoon ground cumin: Warm, earthy spice that deepens the sauce’s flavor.
- 1/2 teaspoon dry coriander: Adds brightness and a mild citrus twist.
- 1/2 teaspoon chili powder: Brings the necessary southwestern heat and complexity.
- 2 cups shredded jack cheese: Melts beautifully to create gooey goodness.
- 1 cup crumbled queso fresco (or Farmer’s cheese): Adds a fresh, slightly tangy contrast.
- 1/4 cup diced red onion (for garnish): Offers crunch and a punch of color.
- 1/4 cup chopped fresh cilantro (for garnish): Final fresh flourish that brightens the dish.
- Hot sauce or sour cream/crema (for garnish): Personalizes the heat level and creaminess to your taste.
How to Make Pulled Chicken Chilaquiles with Spicy Tomato Sauce and Melted Cheese Recipe
Step 1: Prepare and Stale the Tortillas
Start by cutting the 24 corn tortillas into pie-sized wedges. This may seem simple, but letting them sit uncovered on racks overnight to stale is an essential step that transforms them into perfectly crispy chips later on. As they dry, you’ll notice them curl slightly, which sets the stage for the ideal crunchy texture.
Step 2: Fry the Tortilla Chips
On the day you assemble the dish, heat vegetable oil to a hot 350°F in a sturdy pan. Fry the stale tortilla wedges in small batches for just 15 to 30 seconds until they turn a gorgeous golden brown. Keep a close eye to avoid burning, then drain them on paper towels. These crispy chips will be the crunchy canvas for your pulled chicken and sauce.
Step 3: Make the Spicy Tomato Sauce
In a medium saucepan over medium heat, warm extra virgin olive oil before adding diced onions and minced jalapeños. Cook gently until they soften, then stir in the garlic for a minute more. Next, add the chopped cilantro, diced tomatoes with their juice, agave nectar, and a stirring of cumin, coriander, and chili powder. Bring everything to a boil before reducing to a simmer. It only takes five minutes to meld those robust flavors into a vibrant, spicy sauce that’s ready to dress your chips.
Step 4: Heat the Pulled Chicken
Preheat your oven to a high 450°F. While that’s warming up, gently heat the already cooked pulled chicken in a covered saucepan until warmed through. Keeping it covered will ensure juicy, tender results without drying out the chicken before it bakes.
Step 5: Assemble the Chilaquiles
Grab a large oven-proof flat pan or skillet and layer your crispy corn chips evenly across the bottom. Pour the warm spicy tomato sauce over the chips, spreading it out so every corner gets kissed with flavor. Next, scatter the hot pulled chicken on top, followed by a generous blanket of shredded jack cheese. This layering builds a beautiful mix of textures and flavors just waiting to be baked.
Step 6: Bake and Garnish
Place the assembled chilaquiles in your preheated oven and bake for a brief 5 minutes — just long enough for the cheese to melt and bubble enticingly. Once out of the oven, immediately sprinkle crumbled queso fresco, diced red onion, and fresh cilantro over the top. Finish with your choice of hot sauce for bold heat or sour cream or crema for cooling creaminess. Serve straight away while it’s warm and irresistible.
How to Serve Pulled Chicken Chilaquiles with Spicy Tomato Sauce and Melted Cheese Recipe
Garnishes
Adding garnishes is like dressing your Pulled Chicken Chilaquiles with Spicy Tomato Sauce and Melted Cheese Recipe in its Sunday best. Fresh cilantro brings brightness and herbaceous aroma, diced red onion adds a satisfying crunch, and either hot sauce or a creamy dollop of sour cream pumps up the flavor and texture contrast, making each bite vibrant and layered.
Side Dishes
Pair these chilaquiles with light, refreshing sides to balance the richness. A crisp green salad with lime vinaigrette or a simple sliced avocado salad works beautifully. For a heartier brunch, scrambled eggs or refried beans complement the dish perfectly, adding familiar comfort and extra protein for a fulfilling meal.
Creative Ways to Present
If you want to wow guests, serve your Pulled Chicken Chilaquiles with Spicy Tomato Sauce and Melted Cheese Recipe family-style in a bright, colorful paella pan or cast iron skillet that keeps it warm at the table. You could also layer it in individual oven-safe ramekins for personalized portions. Garnish each with a wedge of lime for an interactive burst of acidity and fun.
Make Ahead and Storage
Storing Leftovers
Leftover chilaquiles can be stored in an airtight container and kept in the fridge for up to 3 days. The tortillas will soften a bit, but the flavor will remain just as delicious. Reheat gently to preserve as much of the sauce and cheese’s texture as possible.
Freezing
This recipe doesn’t freeze exceptionally well once assembled because the tortilla chips lose their crunch, but you can freeze the pulled chicken and homemade tomato sauce separately for up to 3 months. Defrost thoroughly before reheating and assembling the dish fresh.
Reheating
To reheat, use a microwave to warm individual servings quickly, though this will soften the chips. For better texture, reheat in a 350°F oven covered loosely with foil to avoid drying out the chicken, removing the foil in the last few minutes for the cheese to melt again.
FAQs
Can I use store-bought tortilla chips instead of making my own?
Absolutely! While homemade fried tortilla wedges offer the freshest crunch and flavor, quality store-bought tortilla chips can save time in a pinch and still taste fantastic with the spicy sauce and melted cheese.
What if I don’t have jalapeños? Can I use another pepper?
Yes, you can substitute jalapeños with serrano peppers for more heat or mild green bell peppers if you prefer less spice. Adjust according to your heat tolerance and flavor preference.
Can I make this recipe vegetarian?
Definitely! Simply omit the pulled chicken and add extra veggies like sautéed mushrooms, zucchini, or black beans to keep the dish hearty and satisfying while still using the same spicy tomato sauce and cheese layers.
What cheese works best if I can’t find jack cheese or queso fresco?
Monterey Jack or a mild mozzarella are great substitutes for jack cheese, while feta or ricotta salata can replace queso fresco with a similar crumbly, salty profile.
How spicy is the Pulled Chicken Chilaquiles with Spicy Tomato Sauce and Melted Cheese Recipe?
The dish carries a moderate heat from the jalapeños and chili powder, but it’s entirely adjustable. Remove seeds from peppers for less spice, and serve with sour cream or crema to cool it down if desired.
Final Thoughts
There’s nothing quite like the comfort and excitement of biting into a plate of Pulled Chicken Chilaquiles with Spicy Tomato Sauce and Melted Cheese Recipe. It’s an explosion of textures and layers of bright, spicy, and cheesy goodness that feel like a warm hug on a plate. I can’t wait for you to try it and share it with your favorite people — trust me, it will become a treasured classic in your recipe collection!
Print
Pulled Chicken Chilaquiles with Spicy Tomato Sauce and Melted Cheese Recipe
- Prep Time: 12 hours 15 minutes
- Cook Time: 30 minutes
- Total Time: 12 hours 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Description
This Pulled Chicken Chilaquiles recipe features crispy homemade tortilla chips layered with a flavorful tomato-jalapeño sauce, tender pulled Mexican chicken, and melted cheese. Baked to perfection and garnished with fresh toppings, it’s a vibrant and satisfying Mexican-inspired dish perfect for breakfast, brunch, or any meal.
Ingredients
Tortilla Chips
- 24 6-inch yellow corn tortillas
- 2 cups vegetable oil
Sauce
- 2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 large or 2 medium fresh jalapeños, stemmed, seeded, and minced
- 1 tablespoon garlic, minced
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can diced tomatoes with juice
- 3 tablespoons agave nectar (or 2 tablespoons honey as substitute)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry coriander
- 1/2 teaspoon chili powder
Chicken and Cheese
- 2 pounds cooked Mexican pulled chicken (recommended to make a half batch of a pulled chicken recipe)
- 2 cups jack cheese, shredded
- 1 cup queso fresco (or Farmer’s cheese), crumbled
Garnish
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Hot sauce or sour cream/crema for topping
Instructions
- Prepare and Stale the Tortillas: The night before, cut the 24 corn tortillas into eight wedges each. Spread the wedges out on racks, uncovered, and let them stale overnight; the chips will curl and dry, perfect for frying.
- Fry the Tortilla Chips: Heat vegetable oil to 350°F in a heavy-bottomed pan or cast iron skillet. Fry the stale tortilla wedges in small batches for 15-30 seconds until golden brown. Remove using a strainer and drain on paper towels. Keep a close eye, as they brown quickly. Set aside.
- Make the Sauce: In a medium saucepan, heat olive oil over medium heat. Add diced onions and minced jalapeños and cook for about 4 minutes until slightly tender. Add minced garlic and cook for an additional minute. Stir in chopped cilantro, canned diced tomatoes with juice, agave nectar (or honey), ground cumin, ground coriander, and chili powder. Bring the mixture to a boil, then reduce heat, cover, and simmer for 5 minutes. Keep sauce warm on low heat.
- Preheat and Prepare Chicken: Preheat your oven to 450°F. Meanwhile, heat the cooked pulled chicken in a covered saucepan until hot. Keep covered and warm until assembly.
- Assemble the Chilaquiles: In a large oven-proof flat pan like a paella pan or large skillet, spread the fried tortilla chips evenly. Pour the warm sauce over the chips, then layer the heated pulled chicken on top. Sprinkle shredded jack cheese over everything.
- Bake and Garnish: Place the assembled chilaquiles in the preheated oven and bake for 5 minutes, just until the cheese melts and bubbles. Remove immediately, then top with crumbled queso fresco, diced red onion, chopped fresh cilantro, and your choice of hot sauce or crema. Serve hot.
Notes
- Staling the tortillas overnight ensures crispier chips when fried.
- Watch the tortilla chips closely while frying; they brown very quickly and can burn.
- You can substitute honey for agave nectar if preferred.
- For a milder dish, use sour cream or crema instead of hot sauce for topping.
- Use a heavy-bottomed pan or cast iron skillet for frying for best heat retention and crispiness.
- Ensure the pulled chicken is hot before assembling to keep the dish warm after baking.
