Can I use store-bought tortilla chips instead of frying my own?

Yes, you can use good-quality store-bought tortilla chips in a pinch. Choose thicker, sturdier chips that can hold up to the sauce. The flavor won't be quite the same as freshly fried chips, but it's a great time-saving option.

How spicy is this dish, and how can I adjust the heat level?

As written, this recipe has a moderate heat level. To make it milder, reduce or omit the jalapeño and serve with crema instead of hot sauce. For more heat, keep the jalapeño seeds in, add a pinch of cayenne to the sauce, or serve with a spicier hot sauce.

Can I prepare chilaquiles in advance for a party?

Chilaquiles are best when freshly made, but you can prepare all components ahead of time. Keep the fried chips, sauce, and chicken separate until ready to serve, then assemble and bake just before serving. This ensures the best texture contrast.

What's the difference between chilaquiles and nachos?

While both dishes feature tortilla chips with toppings, chilaquiles are designed to soften the chips slightly with sauce, creating a unique texture contrast. Nachos keep the chips crispy throughout. Chilaquiles are also typically eaten with a fork rather than picked up by hand.

Pulled Chicken Chilaquiles Recipe

Name: Pulled Chicken Chilaquiles Recipe
Prep time: 12 h 30 min
Cook time: 15 min
Total time: 12 h 45 min
Cuisine: Mexican
Ingredients: 2 pounds cooked Mexican Pulled Chicken (make a half batch of our recipe); 24 6-inch yellow corn tortillas; 2 cups vegetable oil; 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; 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, for a milder topping, sour cream or crema)

This incredible Pulled Chicken Chilaquiles transforms humble corn tortillas and tender pulled chicken into a flavor explosion that will transport your taste buds straight to Mexico. The perfect balance of crispy homemade tortilla chips, savory pulled chicken, and a vibrant sauce creates a dish that’s both comforting and exciting. Best of all, the active cooking time is minimal, making this impressive dish achievable even on busy weeknights!

Why You’ll Love This Recipe

Restaurant-Quality at Home: These chilaquiles deliver authentic Mexican flavors that rival your favorite restaurant, but in the comfort of your own kitchen.
Customizable Heat Level: Whether you prefer mild flavors or want to crank up the spice, this recipe can be easily adjusted to suit your heat tolerance.
Impressive Presentation: The colorful layers and textures make this dish a showstopper for both family dinners and entertaining guests.
Flexible Preparation: While traditional chilaquiles require stale tortillas (prepared overnight), you can speed up the process with shortcuts if you’re short on time.

Ingredients You’ll Need

Corn Tortillas: The foundation of chilaquiles, yellow corn tortillas provide authentic flavor and texture. They’ll curl up beautifully when staled and fried, creating the perfect base for absorbing the delicious sauce.
Pulled Chicken: Adds hearty protein and rich flavor. The Mexican-style pulled chicken brings depth and substance to the dish.
Vegetable Oil: For frying the tortilla chips to crispy perfection.
Onion: Provides a sweet, aromatic base for the sauce. The red onion garnish adds a fresh, sharp contrast.
Jalapeño: Brings a pleasant heat to the sauce that balances the other flavors. Removing seeds and membranes keeps the spice level manageable.
Garlic: Adds essential aromatic depth to the sauce.
Cilantro: Both in the sauce and as a garnish, cilantro brings fresh, herbaceous notes that are signature to Mexican cuisine.
Canned Diced Tomatoes: Forms the base of the sauce with their rich, tangy flavor and adds moisture to the dish.
Agave Nectar: Adds a touch of sweetness that balances the acidity of the tomatoes and heat from the jalapeños.
Spices: Cumin, coriander, and chili powder create an authentic Mexican flavor profile that ties everything together.
Cheeses: Jack cheese melts beautifully, while crumbled queso fresco adds a fresh, salty finish that doesn’t fully melt.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetarian Chilaquiles

Replace the pulled chicken with black beans or roasted vegetables like zucchini, corn, and bell peppers for a hearty meatless version.

Breakfast Chilaquiles

Add fried or poached eggs on top for a traditional Mexican breakfast. The runny yolks create an incredible sauce when mixed with the other ingredients.

Green Chilaquiles

Substitute the tomato-based sauce with a tomatillo salsa verde for tangy “chilaquiles verdes” that offer a completely different flavor profile.

Shortcut Version

Use high-quality store-bought tortilla chips and rotisserie chicken to cut preparation time significantly when you’re in a hurry.

How to Make Pulled Chicken Chilaquiles

Step 1: Prepare the Tortilla Chips

Cut the corn tortillas into eight wedges each. Leave them uncovered overnight to become stale, which helps them crisp properly when fried. The next day, heat vegetable oil to 350°F in a cast iron skillet or heavy-bottomed pan. Working in small batches, fry the tortilla wedges for 15-30 seconds until golden and crisp. Remove quickly with a slotted spoon or spider to paper towels to drain.

Step 2: Make the Sauce

Heat olive oil in a medium saucepan over medium heat. Add diced onions and minced jalapeños, cooking for about four minutes until they begin to soften. Add minced garlic and cook for one more minute until fragrant. Stir in chopped cilantro, canned diced tomatoes with their juice, agave nectar, and the spices (cumin, coriander, and chili powder). Bring to a boil, then reduce heat and simmer for five minutes to meld the flavors.

Step 3: Heat the Chicken

While the sauce simmers, warm your prepared pulled chicken in a covered saucepan until thoroughly heated. Keep covered to maintain moisture and warmth.

Step 4: Assemble and Bake

Preheat your oven to 450°F. In a large, oven-safe shallow pan or 14-inch skillet, spread the fried tortilla chips evenly. Pour the warm sauce over the chips, ensuring they’re well coated. Distribute the heated pulled chicken across the top, then sprinkle generously with shredded jack cheese.

Step 5: Finish and Serve

Bake for just 5 minutes until the cheese melts and the edges begin to bubble. Immediately after removing from the oven, top with crumbled queso fresco, diced red onion, fresh cilantro, and your choice of hot sauce or crema. Serve right away while hot and crispy.

Pro Tips for Making the Recipe

Don’t Skip the Staling: Allowing the tortillas to dry out overnight is crucial for the right texture. Fresh tortillas won’t crisp up properly and can become soggy.
Oil Temperature Matters: Keep your oil consistently at 350°F for frying. Too hot, and the chips will burn; too cool, and they’ll absorb too much oil.
Fry in Small Batches: Overcrowding the pan will lower the oil temperature and result in soggy chips.
Assembly Timing: Have all components ready before final assembly and work quickly. The magic of chilaquiles is in the contrast between the crispy and softened tortilla chips.
Watch the Baking Time: Five minutes is all you need—just enough to melt the cheese without making the chips too soft.

How to Serve

Chilaquiles are traditionally served immediately after preparing, when the contrast between crispy and sauce-soaked tortillas is at its peak.

Breakfast Style

Top with fried eggs for a hearty breakfast. The runny yolks create an amazing sauce that elevates the dish.

Main Dish

Serve with a side of refried beans or Mexican rice for a complete meal that will satisfy the heartiest appetites.

Accompaniments

A side of fresh avocado slices, lime wedges for squeezing, or pickled red onions adds brightness and complements the rich flavors.

Make Ahead and Storage

Preparation Components

The components can be prepared ahead: Make the sauce up to 3 days in advance and refrigerate. Prepare and store the fried tortilla chips in an airtight container at room temperature for up to 2 days. The pulled chicken can be made several days ahead and refrigerated.

Storing Leftovers

While chilaquiles are best enjoyed fresh, leftovers can be refrigerated for up to 2 days in an airtight container. The texture will change as the tortillas continue to soften.

Reheating

Reheat leftovers in a 350°F oven for 10-15 minutes. Add a sprinkle of fresh cheese and garnishes after reheating to refresh the dish.

FAQs

Can I use store-bought tortilla chips instead of frying my own?

Yes, you can use good-quality store-bought tortilla chips in a pinch. Choose thicker, sturdier chips that can hold up to the sauce. The flavor won’t be quite the same as freshly fried chips, but it’s a great time-saving option.
How spicy is this dish, and how can I adjust the heat level?

As written, this recipe has a moderate heat level. To make it milder, reduce or omit the jalapeño and serve with crema instead of hot sauce. For more heat, keep the jalapeño seeds in, add a pinch of cayenne to the sauce, or serve with a spicier hot sauce.
Can I prepare chilaquiles in advance for a party?

Chilaquiles are best when freshly made, but you can prepare all components ahead of time. Keep the fried chips, sauce, and chicken separate until ready to serve, then assemble and bake just before serving. This ensures the best texture contrast.
What’s the difference between chilaquiles and nachos?

While both dishes feature tortilla chips with toppings, chilaquiles are designed to soften the chips slightly with sauce, creating a unique texture contrast. Nachos keep the chips crispy throughout. Chilaquiles are also typically eaten with a fork rather than picked up by hand.

Final Thoughts

These Pulled Chicken Chilaquiles bring together the best of Mexican comfort food—crispy tortillas, tangy sauce, tender chicken, and melty cheese—in one spectacular dish. Whether you’re cooking for family or friends, this recipe is sure to impress with its authentic flavors and beautiful presentation. The little bit of preparation the night before is absolutely worth it for the incredible results. Give this recipe a try the next time you’re craving something special that doesn’t require hours in the kitchen!