If you are craving a vibrant, comforting dish with bold flavors and irresistible textures, this Pulled Chicken Chilaquiles Recipe is your new go-to! This Mexican-inspired classic combines crispy homemade tortilla chips with a luscious, spicy tomato sauce, tender pulled chicken, and melty cheese, all coming together in perfect harmony. Whether it’s a lively weekend brunch or a satisfying dinner, these chilaquiles deliver satisfaction in every bite and bring a festive spirit to your table.
Ingredients You’ll Need
The magic of these chilaquiles starts with simple, thoughtfully chosen ingredients that each add their unique touch to the final dish. From the fresh jalapeños that bring a lively kick, to the mellow creaminess of queso fresco, every element plays a crucial role in balancing taste, texture, and color.
- 2 pounds cooked Mexican Pulled Chicken: Tender, flavorful, and the hearty protein star of the dish.
- 24 6-inch yellow corn tortillas: The base of the chilaquiles, homemade chips are crispy and perfect for soaking up the sauce.
- 2 cups vegetable oil: Essential for frying the tortilla wedges to golden perfection.
- 2 tablespoons extra virgin olive oil: Adds depth and enhances the sauce’s aromatic qualities.
- 1 cup onion, diced: Offers a sweet, savory undertone that builds flavor complexity.
- 1 large or 2 medium fresh jalapeños, stemmed, seeded, and minced: Provides a fresh, spicy note without overpowering heat.
- 1 tablespoon garlic, minced: Brings warmth and richness to the sauce.
- 1/4 cup chopped fresh cilantro: Injects a bright, herbaceous freshness.
- 1 (15–ounce) can diced tomatoes with juice: Creates the vibrant, saucy base of the chilaquiles.
- 3 tablespoons agave nectar (or 2 tablespoons honey): Balances acidity with gentle sweetness for a perfect sauce harmony.
- 1/2 teaspoon ground cumin: Lends a smoky, earthy flavor that deepens the sauce.
- 1/2 teaspoon dry coriander: Adds a mild citrusy touch that elevates the dish.
- 1/2 teaspoon chili powder: Provides warm, nuanced heat and color.
- 2 cups jack cheese, shredded: Melts beautifully, creating a gooey, comforting layer.
- 1 cup queso fresco (or Farmer’s cheese), crumbled: Soft and slightly tangy, perfect for topping.
- 1/4 cup diced red onion, for garnish: Delivers a refreshing crunch and subtle sharpness.
- 1/4 cup chopped fresh cilantro, for garnish: Brightens every bite with fresh herbal notes.
- Hot sauce or sour cream/crema for garnish: Customize the final kick or creaminess to your liking.
How to Make Pulled Chicken Chilaquiles Recipe
Step 1: Prepare and Stale the Tortillas
The secret to perfectly crispy chilaquiles starts the night before by cutting your corn tortillas into wedges and letting them air dry overnight. This simple step helps the chips fry up crisp rather than soggy, giving you that ideal crunch that stands up beautifully to the savory, saucy layers ahead.
Step 2: Fry the Tortilla Chips
Heat your vegetable oil to 350°F, then carefully fry the stale tortilla wedges in small batches for just 15-30 seconds until they turn a gorgeous golden brown. This quick frying keeps the chips light and crispy. Make sure to watch them closely as they can brown fast. Drain the chips on paper towels to absorb any excess oil, ensuring the perfect texture for the chilaquiles.
Step 3: Make the Sauce
Start your sauce by gently sautéing onions and jalapeños in olive oil until soft and fragrant. Then add garlic for an extra layer of aroma. Fresh cilantro, diced tomatoes, and a touch of agave nectar create a bright, flavorful foundation, while the cumin, coriander, and chili powder add depth and warmth. Let this simmer to marry all these glorious flavors together — it’s what makes the chilaquiles truly sing.
Step 4: Preheat and Prepare Chicken
Preheating your oven to 450°F ensures a quick melt for the cheese later. Heat your pulled chicken gently in a covered pan until warm, so it’s ready to layer into the chilaquiles without losing any juiciness or flavor.
Step 5: Assemble the Chilaquiles
In a large, oven-proof pan, spread your freshly fried tortilla chips evenly. Pour the warm sauce over them so every chip gets a lovely coating, then layer on your heated pulled chicken. Finally, top the dish with shredded jack cheese to prepare for that irresistible melt.
Step 6: Bake and Garnish
Pop your assembled chilaquiles into the hot oven for about 5 minutes — just enough to melt the cheese into gooey perfection. As soon as you take it out, sprinkle crumbled queso fresco, red onion, and chopped cilantro over the top, then add your favorite hot sauce or creamy crema to finish. Serve immediately while everything is warm and bubbling.
How to Serve Pulled Chicken Chilaquiles Recipe
Garnishes
Garnishes are what make this Pulled Chicken Chilaquiles Recipe feel extra special. The fresh cilantro and diced red onion add pops of freshness and crunch, while the crumbled queso fresco lends a mild tangy creaminess. Add a drizzle of hot sauce for heat or sour cream for a mellow finish — either way, it makes each bite a full-flavored delight.
Side Dishes
This dish is hearty enough to enjoy on its own but pairs beautifully with simple sides like refried beans, Mexican rice, or even a crisp green salad. These complement the rich flavors and add a nice balance, turning your meal into a festive experience without overcomplicating the plate.
Creative Ways to Present
For a lively brunch setup, serve chilaquiles family-style on a large platter where everyone can dig in. Alternatively, create individual portions in mini cast iron skillets for an elegant touch that’s perfect for entertaining. Top with a sunny-side-up egg to add an extra layer of indulgence, and watch your guests’ faces light up.
Make Ahead and Storage
Storing Leftovers
If you have any Pulled Chicken Chilaquiles Recipe leftovers (though that’s rare!), store them in an airtight container in the refrigerator for up to 3 days. The chips will soften, but reheating with a little extra sauce or fresh toppings can revive much of the original freshness.
Freezing
Because of the fried chips and fresh garnishes, freezing this dish is not ideal as it can compromise texture. However, you can freeze the pulled chicken and sauce separately for up to 2 months. Just thaw and reheat before assembling the chilaquiles fresh.
Reheating
Reheat your chilaquiles gently in the oven at 325°F for about 10 minutes. Cover with foil to prevent the top from drying out. If you want to refresh the crispy texture, remove the foil in the last few minutes. Add fresh garnishes after reheating for that just-cooked brightness.
FAQs
Can I make this Pulled Chicken Chilaquiles Recipe vegetarian?
Absolutely! Simply substitute the pulled chicken with black beans, sautéed mushrooms, or roasted vegetables. The sauce and chips are rich enough to stand on their own, so you won’t miss the meat at all.
How spicy is this Pulled Chicken Chilaquiles Recipe?
The spice level is moderate, thanks to fresh jalapeños and chili powder. If you prefer it milder, reduce the jalapeños or skip the seeds. For more heat, add extra chili powder or a dash of hot sauce when serving.
What’s the best way to make the tortilla chips crisp?
Staling the tortillas overnight is key. This drying step removes moisture so the chips fry up crunchy instead of soggy. Also, frying in hot oil for a short time ensures they brown evenly without absorbing too much oil.
Can I use store-bought tortilla chips?
You can, but homemade chips from stale tortillas are the star here. Store-bought chips might get soggy quickly once sauced, so making your own is worth the extra step for the best texture and flavor.
Is this Pulled Chicken Chilaquiles Recipe suitable for meal prep?
It’s great for prepping the components in advance—prepare the pulled chicken and sauce ahead but assemble and bake just before serving. This keeps the chips from getting soggy and makes your meal feel freshly made every time.
Final Thoughts
I can’t recommend this Pulled Chicken Chilaquiles Recipe enough if you want a flavorful, comforting meal with a little zest and a lot of heart. The blend of textures—from crunchy chips to tender chicken and creamy cheese—will have you coming back for more. Gather your ingredients, follow these steps, and create a dish that’s as fun to make as it is to eat. Your taste buds will thank you!
Print
Pulled Chicken Chilaquiles Recipe
- Total Time: 12 hours 45 minutes
- Yield: 6 servings 1x
Description
This Pulled Chicken Chilaquiles recipe is a flavorful Mexican-inspired dish featuring crispy homemade tortilla chips layered with a spicy tomato-jalapeño sauce, tender pulled chicken, and melted cheese. Perfect for a hearty breakfast or a satisfying dinner, this recipe combines textures and bold flavors with fresh garnishes and a touch of heat.
Ingredients
Tortilla Chips
- 24 6-inch yellow corn tortillas
- 2 cups vegetable oil (for frying)
Chicken
- 2 pounds cooked Mexican pulled chicken (prepared from half batch of specified recipe)
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 Garnish
- 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)
Instructions
- Prepare and Stale the Tortillas: The night before cooking, cut the 24 corn tortillas into eight wedges each. Lay them out on racks uncovered and let them sit overnight to stale and dry, which helps them crisp better when fried.
- Fry the Tortilla Chips: The next day, heat vegetable oil to 350°F in a heavy-bottomed pan or cast iron skillet. Fry the stale tortilla wedges in small batches for 15-30 seconds until golden brown, watching carefully to avoid burning. Remove with a strainer and drain on paper towels, then set aside.
- Make the Sauce: In a medium saucepan, heat olive oil over medium heat. Cook diced onion and minced jalapeños for about 4 minutes until slightly tender. 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 mixture to a boil, then reduce to a simmer and cook covered for 5 minutes. Keep the sauce warm on low heat.
- Preheat and Prepare Chicken: Preheat your oven to 450°F. 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, spread the fried tortilla chips evenly. Pour the warm sauce over them, then layer on the hot pulled chicken. Sprinkle the shredded jack cheese evenly on top.
- Bake and Garnish: Bake the assembled chilaquiles in the preheated oven for 5 minutes or until the cheese is melted and bubbly. Remove immediately and top with crumbled queso fresco, diced red onion, chopped fresh cilantro, and your choice of hot sauce or crema. Serve hot.
Notes
- Staling the tortillas overnight is essential to achieve crispy chips when fried.
- Fry tortilla chips in small batches to maintain oil temperature and ensure even cooking.
- Adjust jalapeño quantity to control heat level.
- Use agave nectar or honey to balance the acidity of the tomato sauce.
- For a milder topping, substitute hot sauce with sour cream or crema.
- Use a heavy-bottomed pan or cast iron skillet to maintain consistent frying temperature.
- Prep Time: 12 hours 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
