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
Scale
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.
