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
Scale
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.
