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)

Description

This Pulled Chicken Chilaquiles recipe features crispy homemade corn tortilla chips, savory Mexican pulled chicken, and a robust tomato-jalapeño sauce, all finished with a blanket of melty cheeses and fresh garnishes. Perfect for sharing, this classic Mexican comfort food is baked to perfection, making it ideal for breakfast, brunch, or even a satisfying main course meal.

Ingredients

Units Scale

Main Ingredients

2 pounds cooked Mexican Pulled Chicken (make a half batch of our recipe)
24 6-inch yellow corn tortillas
2 cups vegetable oil

For the 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

Other Ingredients

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)

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Instructions

Prepare and Stale the Tortillas: The night before, cut the 24 corn tortilla rounds into eight pie-sized wedges. Lay the wedges out on racks and let sit uncovered overnight to stale; they will curl up as they dry.
Fry the Tortilla Chips: The next day, heat vegetable oil to 350°F in a heavy-bottomed pan, such as a cast iron skillet. Fry the stale tortilla wedges in small batches for 15-30 seconds until golden brown. Remove with a strainer and drain on paper towels. Watch carefully, as they brown quickly. Set aside.
Make the Sauce: In a medium saucepan, heat olive oil over medium heat. Add onions and minced jalapeños; cook for about 4 minutes until slightly tender. Add minced garlic and cook for 1 additional minute. Stir in cilantro, diced tomatoes with juice, agave nectar (or honey), cumin, coriander, and chili powder. Bring to a boil, then reduce to simmer and cook for 5 minutes. Keep the sauce covered and warm on low heat.
Preheat and Prepare Chicken: Preheat your oven to 450°F. Meanwhile, heat the pulled chicken until hot in a covered saucepan; keep covered and warm until ready to use.
Assemble the Chilaquiles: In a large, oven-proof flat pan (like a paella pan or a large skillet), spread the cooked corn chips. Pour over the warm sauce evenly, then layer on the hot pulled chicken. Top with shredded jack cheese.
Bake and Garnish: Bake the assembled chilaquiles in the preheated oven for 5 minutes, just until the cheese is melted and bubbly. Remove from the oven immediately and top with crumbled queso fresco, diced red onion, chopped cilantro, and your choice of hot sauce or crema. Serve hot.

Notes

The chips can be prepared a day ahead to save time.
For a smoother topping, try homemade crema: mix 1/2 cup sour cream with 1 tablespoon lime juice and a pinch of salt.
Substitute honey for agave nectar if desired, but reduce to 2 tablespoons.
Customize garnishes with avocado slices or pickled onions for extra flavor.

Nutrition

Serving Size: 1/6 of recipe
Calories: Approx 600
Sugar: 9g
Sodium: 850mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: <1g
Carbohydrates: 49g
Fiber: 6g
Protein: 37g
Cholesterol: 95mg