If you’re craving a dish that bursts with flavor, texture, and a little bit of spice, you’ve got to try this Pulled Chicken Chilaquiles with Spicy Tomato-Cilantro Sauce and Melted Cheese Recipe. It’s a vibrant celebration of tender pulled chicken nestled on crispy, golden tortilla chips, all generously bathed in a lively tomato-cilantro sauce that wakes up every bite. Melted cheese adds the perfect creamy touch, creating a comforting yet exciting plate that’s perfect for breakfast, brunch, or any time you want a fiesta on your fork!
Ingredients You’ll Need
This recipe calls for simple, authentic ingredients that work together like a dream. Each brings a special element to the dish, making it a delightful harmony of textures and flavors you’ll want to savor again and again.
- 2 pounds cooked Mexican Pulled Chicken: The star protein that’s tender, juicy, and full of comforting flavor.
- 24 6-inch yellow corn tortillas: These become the crispy chilaquiles chips after frying, providing an irresistible crunch.
- 2 cups vegetable oil: Perfect for frying the tortilla wedges to crispy perfection.
- 2 tablespoons extra virgin olive oil: Adds richness to the sauce with a smooth finish.
- 1 cup onion, diced: Sweet and aromatic, it builds the flavor base for the sauce.
- 1 large or 2 medium fresh jalapeños, stemmed, seeded, and minced: Brings a bright, spicy kick without overwhelming heat.
- 1 tablespoon garlic, minced: Essential for savory depth and that unmistakable punch.
- 1/4 cup chopped fresh cilantro: Freshness and a hint of citrusy brightness to balance the sauce.
- 1 (15-ounce) can diced tomatoes with juice: Forms the flavorful liquid that makes the tomato-cilantro sauce so vibrant.
- 3 tablespoons agave nectar (or 2 tablespoons honey as substitute): Just a touch of sweetness to balance out the acidity and spice.
- 1/2 teaspoon ground cumin: Warm earthiness that deepens the sauce’s complexity.
- 1/2 teaspoon dry coriander: Adds a subtle nutty, lemony note.
- 1/2 teaspoon chili powder: Gives a smoky undertone and a gentle heat.
- 2 cups jack cheese, shredded: Melts beautifully over the top, bringing gooey goodness to every bite.
- 1 cup queso fresco (or Farmer’s cheese), crumbled: A creamy, crumbly topping that brightens the dish once finished.
- 1/4 cup diced red onion, for garnish: Adds a subtle crunch and mild sharpness as a finishing touch.
- 1/4 cup chopped fresh cilantro, for garnish: Sprinkled on top for that fresh herbaceous pop.
- Hot sauce or sour cream/crema for garnish: Customize the heat or creaminess right on your plate.
How to Make Pulled Chicken Chilaquiles with Spicy Tomato-Cilantro Sauce and Melted Cheese Recipe
Step 1: Prepare and Stale the Tortillas
Start by slicing the corn tortillas into wedges—think pie slices—then spread them out on racks to air dry overnight. This step might seem simple, but it’s key for getting those beautifully crisp chips without excess oil absorption when frying. As the tortillas stale, they curl up slightly, signaling they’re ready for the next step.
Step 2: Fry the Tortilla Chips
Heat your vegetable oil to a perfect 350°F in a heavy-bottom pan. Working in small batches, fry the tortilla wedges for a quick 15 to 30 seconds until they turn a gorgeous golden brown. Keep a close eye here—chips brown fast! After frying, drain them on paper towels to remove extra oil. These crispy chips serve as the crunchy base for your chilaquiles, adding a satisfying texture contrast.
Step 3: Make the Spicy Tomato-Cilantro Sauce
In a saucepan warmed with olive oil, sauté diced onions and minced jalapeños until tender and fragrant. Add garlic for a minute more, then stir in fresh cilantro, canned diced tomatoes with their juice, sweet agave nectar, and the beautiful trio of cumin, coriander, and chili powder. Bring everything to a boil, then simmer gently for 5 minutes with the lid on, allowing the sauce to thicken and flavors to meld beautifully. This sauce is the heart of the dish, delivering the bold and spicy notes that make each bite unforgettable.
Step 4: Heat the Pulled Chicken
While your sauce simmers, preheat the oven to 450°F. Warm your pulled chicken in a covered saucepan so it stays juicy and hot. This juicy chicken will marry perfectly with the spicy sauce and crispy chips in the next steps, so keep it warm and ready.
Step 5: Assemble Your Chilaquiles
Grab a large oven-proof flat pan or skillet and first spread the freshly fried corn chips evenly across the base. Pour over the spicy tomato-cilantro sauce, making sure every chip gets a delicious coating. Layer the hot pulled chicken on top, then sprinkle the shredded jack cheese generously over everything. This layering ensures a perfect balance of textures and flavors in each mouthful.
Step 6: Bake and Final Touches
Pop your assembled chilaquiles into the oven for about 5 minutes, just long enough for the cheese to melt and bubble delightfully. Take it out quickly and sprinkle crumbled queso fresco, diced red onion, and chopped cilantro on top. Finish with your favorite hot sauce or a cool dollop of sour cream or crema to add that final personalized flourish. Serve immediately and enjoy the melty, crispy, spicy harmony!
How to Serve Pulled Chicken Chilaquiles with Spicy Tomato-Cilantro Sauce and Melted Cheese Recipe
Garnishes
While the recipe includes basic garnishes, don’t hesitate to get creative here. Fresh avocado slices, a squeeze of lime, or even pickled jalapeños add wonderful brightness and contrast. The classic queso fresco and cilantro bring freshness and creaminess, while diced red onion lends a delightful crunch and mild bite that balances the rich sauce and melted cheese.
Side Dishes
This Pulled Chicken Chilaquiles with Spicy Tomato-Cilantro Sauce and Melted Cheese Recipe is a meal in itself, but pairing it with lightly charred Mexican street corn or a simple refried beans dish can elevate your fiesta even further. A fresh green salad with lime vinaigrette also cuts through the richness beautifully, making your meal well-rounded and satisfying.
Creative Ways to Present
Feel like impressing your friends or family? Serve chilaquiles in individual cast iron skillets for a rustic, charming touch. Or layer it in glass baking dishes to show off each colorful layer. You can also sprinkle a handful of toasted pepitas on top for an unexpected nutty crunch that pairs wonderfully with the traditional flavors.
Make Ahead and Storage
Storing Leftovers
After enjoying your freshly baked chilaquiles, store any leftovers in an airtight container in the fridge. The flavors actually deepen after a day, though the chips will soften slightly as they soak up the sauce. Reheat gently for the best experience.
Freezing
Because of the crispy tortilla chips and fresh cheese, freezing isn’t ideal for this Pulled Chicken Chilaquiles with Spicy Tomato-Cilantro Sauce and Melted Cheese Recipe. The texture tends to become soggy once thawed, so it’s best to enjoy this dish fresh or within a few days stored in the fridge.
Reheating
To bring leftover chilaquiles back to life, heat them in a skillet over medium heat, uncovered, to help restore some crispness to the tortilla chips. Avoid microwaving if possible to keep that satisfying crunch, and add a splash of water or extra sauce if it seems dry.
FAQs
Can I make this recipe with other types of meat?
Absolutely! While pulled chicken is fantastic here, shredded beef or pork can be excellent alternatives and bring different flavors. Just make sure your meat is cooked tender and juicy before assembling the chilaquiles.
Is there a vegetarian version of Pulled Chicken Chilaquiles with Spicy Tomato-Cilantro Sauce and Melted Cheese Recipe?
Yes! Substitute the pulled chicken with sautéed mushrooms, roasted vegetables, or even seasoned jackfruit for a delightful vegetarian twist that keeps all the vibrant flavors intact.
How spicy is this recipe? Can I adjust the heat level?
The recipe has a moderate heat thanks to the jalapeños and chili powder, but you can easily dial it up or down by adjusting the amount of jalapeños or swapping in milder peppers. Hot sauce on the side lets everyone customize their heat.
Can I use store-bought tortilla chips instead of frying my own?
While store-bought chips work in a pinch, frying your own stale tortillas yields a fresher, crunchier, and more authentic texture that truly elevates the dish.
What cheese can I substitute if I can’t find jack cheese or queso fresco?
Monterey Jack or mild mozzarella can replace jack cheese for a good melt, and feta or cotija can stand in for queso fresco to provide that crumbly, tangy finish.
Final Thoughts
Nothing beats the joy of digging into a plate of Pulled Chicken Chilaquiles with Spicy Tomato-Cilantro Sauce and Melted Cheese Recipe that’s both hearty and bursting with bold flavors. Whether you’re sharing it with loved ones or treating yourself to a comforting meal, this recipe is sure to become a favorite. So grab your ingredients, embrace the process, and enjoy every delicious bite!
Print
Pulled Chicken Chilaquiles with Spicy Tomato-Cilantro Sauce and Melted Cheese Recipe
- Prep Time: 12 hours 30 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Description
This Pulled Chicken Chilaquiles recipe offers a deliciously crispy and saucy Mexican breakfast or brunch dish featuring homemade fried tortilla chips layered with a flavorful tomato-jalapeño sauce, tender pulled chicken, melted cheeses, and fresh garnishes. Perfect for a satisfying meal that combines savory, spicy, and tangy flavors with a wonderful textural contrast.
Ingredients
Chicken and Chips
- 2 pounds cooked Mexican Pulled Chicken (make a half batch of our recipe)
- 24 6-inch yellow corn tortillas
- 2 cups vegetable oil (for frying)
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
Cheeses and Garnishes
- 2 cups jack cheese, shredded
- 1 cup queso fresco (or Farmer’s cheese), crumbled
- 1/4 cup diced red onion, for garnish
- 1/4 cup chopped fresh cilantro, for garnish
- Hot sauce for garnish (or sour cream or crema for a milder topping)
Instructions
- Prepare and Stale the Tortillas: The night before cooking, cut the 24 corn tortillas into eight wedges each. Lay the wedges on racks and leave uncovered overnight to allow them to stale and dry out, which causes them to curl and become crispier when fried.
- Fry the Tortilla Chips: The next day, heat vegetable oil in a heavy-bottomed pan or cast iron skillet to 350°F. Fry the stale tortilla wedges in small batches for 15–30 seconds until golden brown. Remove carefully with a strainer and drain on paper towels. Watch closely as they brown quickly. Set aside.
- Make the Sauce: In a medium saucepan, heat extra virgin olive oil over medium heat. Add diced onions and minced jalapeños and cook until slightly tender, about 4 minutes. Add minced garlic and cook for another minute. Stir in chopped cilantro, diced tomatoes with juice, agave nectar or honey, ground cumin, coriander, and chili powder. Bring the sauce to a boil, reduce heat, and simmer covered for 5 minutes. Keep warm on low heat.
- Preheat and Prepare Chicken: Preheat your oven to 450°F. Meanwhile, heat the pulled chicken in a covered saucepan until hot, then keep it covered and warm until ready to use.
- Assemble the Chilaquiles: In a large, oven-proof flat pan such as a paella pan or large skillet, evenly spread the fried tortilla chips. Pour the warm sauce evenly over the chips, then layer the hot pulled chicken on top, followed by a generous topping of shredded jack cheese.
- Bake and Garnish: Bake the assembled chilaquiles in the preheated oven for 5 minutes, or until the cheese is melted and bubbly. Remove from the oven immediately. Top with crumbled queso fresco, diced red onion, chopped fresh cilantro, and your choice of hot sauce or a milder crema or sour cream. Serve hot and enjoy.
Notes
- Staling the tortillas overnight is key to achieving crispy, non-greasy chips.
- Monitor frying closely to avoid burning the tortilla wedges; 15-30 seconds is usually enough.
- Use agave nectar or honey to balance the heat and acidity in the sauce with sweetness.
- You can prepare the pulled chicken from scratch or use pre-cooked Mexican style pulled chicken for convenience.
- Use a heavy-bottomed pan or cast iron skillet for frying the chips to maintain a consistent temperature.
- Adjust jalapeño quantity based on your preferred spice level.
- Cheese choices can be varied; jack cheese melts well while queso fresco adds a fresh crumbly texture.
