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Cheesy Chicken Chilaquiles Rojos

Cheesy Chicken Chilaquiles Rojos for Breakfast

Crispy fried corn tortilla chips tossed in a warm, fire-roasted guajillo red sauce, layered with tender shredded chicken, and topped with melted cheese and a fried egg.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • For the Red Guajillo Sauce:
  • - 3 Dried Guajillo Chiles stemmed and seeded
  • - 1 Can 14.5 oz Whole Peeled Tomatoes (with juice)
  • - 1/2 Medium Yellow Onion chopped
  • - 2 Cloves Garlic peeled
  • - 1 cup Low-Sodium Chicken Broth
  • - 1 tsp Kosher Salt & 1/2 tsp Cumin
  • For the Chilaquiles & Assembly:
  • - 12 Corn Tortillas cut into 6 wedges each, or 8 oz thick tortilla chips
  • - 1/3 cup Vegetable Oil for frying
  • - 2 cups Cooked Shredded Chicken Breast
  • - 1.5 cups Oaxaca Cheese or Monterey Jack shredded
  • - 4 Large Eggs fried to order
  • - Mexican Crema Cotija Cheese, Avocado & Cilantro (for garnish)

Equipment

  • Large Cast Iron Skillet or Heavy Frying Pan
  • High-Speed Blender
  • Tongs & Slotted Spoon
  • Medium Saucepan

Method
 

  1. Prepare the Dried Chiles: Heat a dry saucepan over medium heat. Toast guajillo chiles for 1–2 minutes until fragrant. Cover with hot water, remove from heat, and let soak for 10 minutes until softened.
  2. Blend the Red Sauce: Drain chiles and place in a blender with canned tomatoes, onion, garlic, chicken broth, cumin, and salt. Blend on high speed until completely smooth.
  3. Simmer the Salsa: Pour 1 tablespoon of oil into a saucepan over medium heat. Add the blended red sauce and simmer gently for 8–10 minutes until slightly thickened and darkened in color.
  4. Fry the Tortillas: Heat remaining oil in a large cast iron skillet over medium-high heat to 350°F. Fry tortilla wedges in batches for 3–4 minutes until golden and crispy. Drain on paper towels and sprinkle lightly with salt.
  5. Assemble and Melt Cheese: Reduce skillet heat to low. Add crispy tortilla chips and shredded chicken to the skillet. Pour warm red sauce over the top, tossing gently to coat while leaving some chip edges exposed. Sprinkle shredded Oaxaca cheese evenly over the surface, cover with a lid for 2–3 minutes until melted.
  6. Garnish and Serve: Top hot chilaquiles with fried eggs, a drizzle of Mexican crema, crumbled cotija cheese, sliced avocado, and fresh cilantro. Serve immediately.

Notes

Why Day-Old Tortillas Work Best: Using day-old corn tortillas that have dried out slightly produces much crunchier chips that hold up better under warm red sauce. Fresh tortillas contain more moisture and take longer to crisp up.

Control the Crispy-to-Soggy Ratio: For chips with more crunch, toss only half the chips with the sauce and leave the other half on top, exposed to the air. For softer, saucier chilaquiles, coat all the chips thoroughly and let them sit for 2–3 minutes before serving.

Adjusting Heat Levels: Guajillo chiles are mild. For more heat, add 1–2 dried arbol chiles or a fresh serrano pepper to the sauce. For less heat, use only 2 guajillo chiles and increase the tomatoes slightly.

 Make-Ahead Sauce: The red guajillo sauce can be made up to 5 days in advance and stored in an airtight container in the fridge. Reheat gently before tossing with the chips.

Frying Without a Thermometer: If you do not have a thermometer, test the oil by dropping in a small piece of tortilla. It should sizzle immediately and float to the surface. If it sinks and bubbles slowly, the oil is too cool.

Best Cheese Substitutes: If you cannot find Oaxaca cheese, whole-milk mozzarella or Monterey Jack are the best substitutes. Avoid using cheddar, which does not melt as smoothly and can taste too sharp.

Rotisserie Chicken Shortcut: One rotisserie chicken from the grocery store yields about 3–4 cups of shredded meat, which is perfect for this recipe. Remove the skin and shred the meat with two forks.

Egg Variations: For a richer dish, fry the eggs in the remaining chile-infused oil from the skillet. For a lighter version, poach the eggs and place them on top of the chilaquiles just before serving.

Serving Suggestions: Serve chilaquiles with refried beans on the side, a squeeze of fresh lime juice over the top, and extra hot sauce for those who want more heat. Sliced radishes add a fresh, crunchy contrast.

Why Chilaquiles Do Not Store Well: The chips absorb the sauce and lose all crispness within an hour of assembly. Always make chilaquiles fresh and eat them immediately for the best texture.