Sign up for A Family Feast emails and receive our FREE eBook with our Top 25 Recipes of All Time! Click Here

Pulled Chicken Chilaquiles

Pulled Chicken Chilaquiles - A fantastic dish made with corn tortillas, pulled chicken, and melted cheese.  Perfect for Cinco de Mayo!

A few weeks ago, my husband Jack and I were watching one of the food channels on TV and the featured chef was making a dish called chilaquiles.

Living in New England, this was not a dish that either of us has seen served at any of our local Mexican restaurants, and until we watched that television show – we actually never heard of it! But it looked fantastic – so of course, we had to try creating our own version at home! That was the inspiration behind today’s recipe for Pulled Chicken Chilaquiles!

Pulled Chicken Chilaquiles - A fantastic dish made with corn tortillas, pulled chicken, and melted cheese.  Perfect for Cinco de Mayo!

Although you can see in our photos some triangle tortilla chips poking out between the delicious melted cheese, pulled chicken and other toppings – don’t mistake these pulled chicken chilaquiles for nachos! In this recipe, corn tortillas are fried until crisp – then layered with a zesty tomato sauce (almost like a salsa), cooked pulled chicken, and shredded jack cheese in a low, flat pan. (A paella pan was actually perfect for this dish!)

Then the pan is put into the oven just long enough for the jack cheese to melt. Once it comes out of the oven, we sprinkled our pulled chicken chilaquiles with crumbled queso fresco, diced fresh red onion, chopped fresh cilantro, and – if you like – hot sauce for a spicy finish, or sour cream or a nice crema for a cooler finish! (You can see our recipe for crema in the notes at that bottom of the recipe.)

Pulled Chicken Chilaquiles - A fantastic dish made with corn tortillas, pulled chicken, and melted cheese.  Perfect for Cinco de Mayo!

With all of the wonderful sauces and cheeses in this dish, the tortillas in the finished pulled chicken chilaquiles are part crispy-part chewy texture. In fact – you want to avoid putting too much sauce on the tortilla chips or cooking them too long – otherwise the dish will get too soft of a texture.

According to Wikipedia, chilaquiles are traditionally served at breakfast or brunch alongside some eggs, refried beans and guacamole – but we think it’s delicious any time of day!

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

Print

Pulled Chicken Chilaquiles

Pulled Chicken Chilaquiles - A Family Feast

Note: The corn tortillas need to sit out overnight to get stale so leave yourself enough time. Although we opted not to make a crema you could easily make one by combining sour cream, fresh cilantro, a little lime juice and some ground coriander in a food processor and then drizzle this over the finished dish. Lime wedges would also be a nice accompaniment.

  • Prep Time: 12 hours 30 mins
  • Cook Time: 15 mins
  • Total Time: 12 hours 45 minutes
  • Yield: 6-8 servings

Ingredients

  • 2 pounds cooked Mexican Pulled Chicken (make a half batch of our recipe here)
  • 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 two medium fresh jalapeno stemmed, seeded and minced
  • 1 tablespoon garlic minced
  • ¼ cup chopped fresh cilantro
  • 1 15-ounce can diced tomato with juice
  • 3 tablespoons agave nectar (OK to substitute honey but cut to 2 tablespoons)
  • ½ teaspoon ground cumin
  • ½ teaspoon dry coriander
  • ½ teaspoon chili powder

Other Ingredients

  • 2 cups jack cheese, shredded
  • 1 cup queso fresco (or Farmer’s cheese), crumbled
  • ¼ cup diced red onion for garnish
  • ¼ cup chopped fresh cilantro for garnish
  • Hot sauce for garnish (or for a cooler topping, sour cream or a nice crema of your choice – see notes below for our simple crema recipe)

Instructions

  1. The night before, cut the 24 corn tortilla rounds into eight pie sized wedges. Lay out on racks and let sit uncovered overnight to get stale (they will curl up). The next day once stale, heat vegetable oil to 350 degrees in a heavy bottomed pan such as a cast iron skillet. In small batches cook chips just for 15-30 seconds until they brown and then remove with a strainer to waiting paper towels to drain. They will brown very quickly so watch these closely. Set aside.
  2. In a medium sauce pan, heat olive oil and cook onions and peppers over medium heat for about four minutes or until slightly tender. Add garlic and cook for one more minute. Add the remaining sauce ingredients and bring to a boil then simmer for five minutes. Keep covered and warm on a low burner.
  3. Preheat oven to 450 degrees.
  4. Heat pulled chicken to hot in a covered sauce pan and keep covered and warm.
  5. Have all other ingredients ready and oven heated.
  6. In a large flat pan (we used a paella pan but any oven proof low wide pan will work including a 14 inch oven proof skillet), add cooked corn chips, cover with reserved sauce, cover with reserved pulled chicken and top with shredded jack cheese.
  7. Bake for only five minutes. Pull from oven and top immediately with queso fresco, onions, cilantro and hot sauce or crema of your choice and serve.

Notes

Although we opted not to make a crema you could easily make one by combining sour cream, fresh cilantro, a little lime juice and some ground coriander in a food processor and then drizzle this over the finished dish. Lime wedges would also be a nice accompaniment.

You may also like:

 Mexican Pulled Chicken

Mexican Pulled Chicken - A Family Feast

Refried Beans

Refried Beans - A Family Feast

Guacamole

Guacamole - A Family Feast

30+ Refreshing Margarita Recipes

Over 30 refreshing margarita recipes are in this collection! With frozen, on the rocks, and virgin margarita recipes to choose from, there's one for everyone in this delicious roundup on afamilyfeast.com

Comments

    Leave a Comment

    *

  1. I hadn’t heard of chilaquiles until a couple of years ago, and I now realize that I was missing out for all the years before! Your pulled chicken version looks awesome.

  2. I’ve never heard of chilaquiles either! I need to start watching more of The Food Network 🙂 Your pictures have me drooling over here. These look amazing!

  3. Now that I know what Chilaquiles are I need to try them soon! They look heavenly!

  4. Hello, beautiful!!! This is gorgeous!

  5. I’ve never heard of this either.

  6. They do kind of remind me of pulled pork nachos (which we love) but oh man, I bet these are even better! How have I not had chilaquiles before?

  7. I bet you didn’t know that chilaquiles is my all-time favorite dish! My hubs and I actually went out for chilaquiles on our wedding night, and he makes it for me for breakfast all the time. This is quite different from our norm, but I’d eat it with a smile on my face all the same. 🙂

  8. Love all the 5 de Mayo ideas you are sharing! These pulled chicken chilaquiles look fantastic. I think I’d love a plate today for lunch!! Great recipe, Martha!

  9. I bet that’s as fun to eat as it is to say ; )

  10. Aaah, jack cheese! I haven’t had that since I moved over here 5 1/2 years ago. They don’t have any kind of Mexican-ish cheeses over here. I miss it! And this looks SO good. Just need some jack cheese first! 😉

  11. mmmmmm I didn’t discover chilaquiles until a few years ago, but we love it. it has so much flavor!

  12. I’m new to chilaquiles, too! I have never heard of this dish. It looks absolutely mouth watering, though!! Perhaps I need to watch more TV cooking shows 😉 I can’t wait to try this!!

  13. These are seriously fantastic! And so easy, I’ve always been a fan of chilaquiles but never make them at home. Definitely trying this recipe out soon.

4K Shares
Pin4K
Share66
Tweet2
+131
Stumble
Yum26