Breakfast, Brunch, Gluten-Free, Main Course, Nut Free, Poultry
Chilaquiles with Chicken and Queso Fresco

Yield: 4 servings

While this version of chilaquiles is made with chicken, I love making a vegetarian version with scrambled eggs. Sometimes, I'll add some sauteed zucchini to up the veggie factor of my meal!


  • 2 teaspoons olive oil, divided
  • 8 corn tortillas, cut into quarters
  • 1 teaspoon kosher salt, divided
  • 2 - 14.5 ounce cans fire roasted tomatoes in juice
  • 1 Tablespoon + 2 teaspoons chile powder
  • 1 cup chopped white onion
  • 1 whole jalapeno (if you want it spicy, leave the seeds in. If you want a mild sauce, remove the seeds)
  • 4 medium size garlic cloves, peeled
  • 3 cups shredded rotisserie chicken
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled queso fresco


  1. Preheat oven to 350 degrees F.
  2. Grab 2 baking sheets and spread 1/2 teaspoon of olive oil on each pan. Divide tortilla wedges between the 2 pans and sprinkle 1/4 teaspoon of salt over each of the pans.
  3. Bake chips for 20-25 minutes, or until lightly golden and crunchy.
  4. While chips are baking, place tomatoes, chile powder, onion, jalapeno, garlic and 1/2 teaspoon salt into the blender and puree until smooth.
  5. Heat a large saute pan or pot on medium high heat. Once hot, add 1 teaspoon of olive oil. Add the sauce to the hot oil. Once sauce starts to bubble, turn heat down to medium low and simmer until thick, about 15-20 minutes.
  6. Add the shredded chicken to the sauce and stir to combine. Add the chips and stir, being careful not to break the chips.
  7. Portion chilaquiles between 4 plates and top each with chopped cilantro and queso fresco. Enjoy immediately!