If you’re searching for a vibrant and comforting dish that combines the smoky flavors of tender chicken with crispy tortillas and a rich, tangy sauce, this Pulled Chicken Chilaquiles Recipe is your perfect go-to. It’s a Mexican classic revamped for busy days when you crave something hearty and full of texture, with layers of melty cheese, fresh avocado, and bright cilantro that bring each bite to life. Whether for a weekend brunch or a satisfying dinner, this dish will quickly become one of your favorites to prepare and share.
Ingredients You’ll Need
These ingredients come together beautifully, balancing simple flavors and textures that make the Pulled Chicken Chilaquiles Recipe so irresistible. Each component plays a vital role, from the crispy tortillas that provide a perfect crunch to the creamy cheese that adds a luscious richness.
- 2 tablespoons olive oil: Essential for frying the tortillas to a golden crisp without being greasy.
- 8 corn tortillas (cut into triangles): The foundation of the dish, offering authentic texture and flavor.
- 2 cups cooked pulled chicken: Adds tender, protein-rich substance that soaks up the sauce beautifully.
- 2 cups red enchilada sauce or salsa roja: Brings smoky, tangy depth and vibrant color to the dish.
- 1/2 cup chicken broth: Thins the sauce just enough to coat the tortillas while keeping the dish moist.
- 1/2 cup shredded Monterey Jack cheese: Melts into the sauce, creating gooey, savory pockets.
- 1/4 cup crumbled queso fresco: Adds a fresh, slightly salty finish that contrasts the richness.
- 1/4 cup chopped red onion: Provides a crisp, sharp bite to balance the creaminess.
- 1/4 cup chopped fresh cilantro: Delivers a bright herbal note that lifts the entire dish.
- 1 avocado (sliced): Creamy and cooling, it complements the spiced sauce perfectly.
- 1/4 cup sour cream: Adds tang and smooth texture when drizzled on top.
- 1 tablespoon lime juice: A final splash of acidity to brighten flavors and unify the dish.
- Salt and pepper to taste: Simple seasoning that enhances all the ingredients without overpowering them.
How to Make Pulled Chicken Chilaquiles Recipe
Step 1: Fry the Tortilla Triangles
Start by heating your olive oil in a large skillet over medium heat. Once the oil is hot, toss in the triangle-cut tortillas and cook them for about 3 to 5 minutes. Keep stirring frequently so that each chip crisps evenly to a gorgeous golden color without burning. This step is crucial to achieving that signature crunch that gives chilaquiles their delightful texture.
Step 2: Add Enchilada Sauce and Broth
Pour in your red enchilada sauce or salsa roja along with the chicken broth right into the skillet of crispy tortillas. Give everything a good stir to combine, then bring the mixture gently to a simmer. This helps the tortillas absorb the rich flavors without losing too much of their crispiness, perfectly melding soul-satisfying softness with a little bite.
Step 3: Incorporate the Pulled Chicken
Once the sauce is bubbling lightly, stir in the shredded pulled chicken. Gently toss to coat the chicken evenly with sauce, allowing it to soak up that delicious spice and tomato base. Let it simmer together for around 5 to 7 minutes, giving the flavors time to meld and the tortillas to soften just a bit, but not become mushy.
Step 4: Melt the Cheese
Sprinkle the shredded Monterey Jack cheese over the skillet and cook for another minute or until it melts into gooey pockets that make every bite wonderfully creamy and satisfying. This cheesy step ties all the ingredients together with smooth, indulgent binding.
How to Serve Pulled Chicken Chilaquiles Recipe
Garnishes
Serving your Pulled Chicken Chilaquiles Recipe with fresh toppings takes the dish to the next level. Top with crumbled queso fresco, which adds a delightful crumbly texture and subtle sharpness. Add a handful of chopped red onion and fresh cilantro for brightness, then finish with creamy avocado slices and a generous drizzle of tangy sour cream. A final squeeze of lime juice brings all the flavors into a vibrant balance that’s refreshing and mouthwateringly good.
Side Dishes
While Pulled Chicken Chilaquiles Recipe holds its own perfectly, pairing it with simple sides can enhance your meal experience. Think about a light side salad with crisp greens and a citrusy dressing, or refried beans for an extra comforting touch. Fresh fruit, like pineapple or mango, also pairs wonderfully to add a sweet contrast to the bold flavors of the chilaquiles.
Creative Ways to Present
For a festive brunch or casual dinner, serve these chilaquiles layered in a shallow casserole dish or on wide, rustic plates to highlight their colorful layers. You can also turn it into a chilaquiles bowl by adding a scoop of rice or quinoa underneath for heartier fare. Another fun idea is assembling individual portions in small cast-iron skillets, perfect for a crowd and keeps the dish warm longer.
Make Ahead and Storage
Storing Leftovers
If you have any Pulled Chicken Chilaquiles Recipe leftovers, store them in an airtight container in the refrigerator for up to 3 days. Since the tortillas soak in the sauce over time, they will soften further—still delicious but with a different texture that makes for a fantastic lunch the next day.
Freezing
While this dish is best enjoyed fresh because of its crispy elements, you can freeze the pulled chicken mixed with the sauce separately for up to 2 months. Freeze the tortilla chips separately if possible and combine during reheating to keep some crunch intact.
Reheating
To reheat, warm the sauced chicken gently in a skillet over low heat until heated through. Add fresh tortilla chips or briefly crisp leftover ones in a hot oven or pan to revive their texture, then combine when serving. Top with fresh garnishes to restore that lively fresh finish.
FAQs
Can I use rotisserie chicken instead of making pulled chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves prep time and adds a wonderful smoky flavor. Just shred the meat and you’re ready to go for this Pulled Chicken Chilaquiles Recipe.
What can I substitute if I don’t have red enchilada sauce?
You can use a good quality salsa roja or even salsa verde for a green twist. Tomato-based sauces with a bit of spice work well and will keep the dish flavorful and saucy.
Is this recipe gluten-free?
Yes, as long as you use corn tortillas and check that your enchilada sauce is gluten-free, this Pulled Chicken Chilaquiles Recipe fits a gluten-free diet perfectly.
How spicy is this dish? Can I make it milder?
The heat level depends on the sauce you choose. To make it less spicy, opt for a mild enchilada sauce or salsa and omit jalapeños. Add heat gradually if you want a kick without overwhelming the palate.
Can I prepare this dish for breakfast?
Definitely! Chilaquiles are a traditional Mexican breakfast staple. This Pulled Chicken Chilaquiles Recipe is hearty enough to serve as a satisfying and flavorful start to your day.
Final Thoughts
There’s nothing quite like the warm, inviting flavors of this Pulled Chicken Chilaquiles Recipe to lift your meal times. It’s a dish that feels both special and approachable, perfect for sharing around the table with friends and family. I can’t wait for you to try it yourself and savor the delicious harmony of textures and tastes that are sure to keep you coming back for more.
Print
Pulled Chicken Chilaquiles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
Pulled Chicken Chilaquiles is a flavorful and hearty Mexican breakfast dish featuring crispy tortilla triangles simmered in red enchilada sauce, tender pulled chicken, and a blend of cheeses. Topped with fresh avocado, sour cream, and lime juice, it offers a perfect balance of textures and vibrant flavors, making it an easy and satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 8 corn tortillas, cut into triangles
- 2 cups cooked pulled chicken
- 2 cups red enchilada sauce or salsa roja
- 1/2 cup chicken broth
Toppings
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/4 cup sour cream
- 1 tablespoon lime juice
Seasoning
- Salt and pepper to taste
Instructions
- Heat the oil and crisp tortillas: Preheat a large skillet over medium heat and add the olive oil. Once hot, add the tortilla triangles. Cook for 3 to 5 minutes, stirring frequently, until the tortillas are crispy and golden brown.
- Add sauce and broth: Pour the red enchilada sauce and chicken broth into the skillet with the tortillas. Stir to combine and bring the mixture to a simmer, allowing the tortillas to soak up the flavors.
- Add pulled chicken: Add the cooked pulled chicken to the skillet. Stir gently to coat the chicken evenly in the sauce. Let it simmer for 5 to 7 minutes until the chicken is heated through and the tortillas begin to soften.
- Melt the cheese: Sprinkle the shredded Monterey Jack cheese over the mixture. Continue cooking for another minute, until the cheese melts into the dish.
- Finish with toppings: Remove the skillet from heat. Top the chilaquiles with crumbled queso fresco, chopped red onion, fresh cilantro, avocado slices, and a drizzle of sour cream.
- Add final seasoning: Squeeze fresh lime juice over the top and season with salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- For a spicier version, use a spicy salsa or add diced jalapeños.
- Rotisserie chicken can be used to save time on cooking the chicken.
- Green enchilada sauce or salsa verde can be substituted for a different flavor profile.
