Name: Pulled Chicken Chilaquiles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small onion, thinly sliced; 2 cloves garlic, minced; 2 cups cooked pulled chicken (rotisserie or leftover); 2 cups red enchilada sauce or salsa roja; 4 cups tortilla chips (preferably thick-cut or homemade); 1/2 cup crumbled queso fresco; 1/4 cup sour cream; 1/4 cup chopped fresh cilantro; 1/4 cup sliced radishes; 1/4 cup diced avocado; 2 fried or poached eggs (optional); Salt and pepper to taste; Lime wedges for serving

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If you’re craving a meal that brings big flavor with minimal fuss, you have to try this Pulled Chicken Chilaquiles Recipe. Tender shreds of juicy chicken are mingled with a bold and tangy enchilada sauce, tossed with crispy tortilla chips, and showered with vibrant toppings like queso fresco, creamy avocado, and fresh cilantro. Whether you’re looking to kickstart a lazy weekend brunch or whip up a speedy dinner, this dish delivers Mexican-inspired comfort in every bite. It’s one of those seriously satisfying meals you’ll want to make again and again!

Pulled Chicken Chilaquiles Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what you’ll need to pull off this Pulled Chicken Chilaquiles Recipe. The beauty is in the simplicity—each ingredient has its own role, adding that perfect crunch, color, or creaminess, and together they make this dish shine.

Olive oil (1 tablespoon): The base that gives a silky mouthfeel and helps the onions caramelize beautifully.
Onion, thinly sliced (1 small): Adds a gentle sweetness and bite that kicks off the flavor party.
Garlic, minced (2 cloves): Brings in an aromatic punch that ties everything together.
Cooked pulled chicken (2 cups): Rotisserie or leftover chicken means extra flavor with almost zero effort.
Red enchilada sauce or salsa roja (2 cups): This is where the chilaquiles get their bold, saucy character—feel free to pick your favorite brand, or use homemade.
Tortilla chips, thick-cut or homemade (4 cups): Choose sturdy chips so they soak up the sauce but still keep a whisper of crunch.
Queso fresco, crumbled (½ cup): Delicate, milky cheese that contrasts the saucy base perfectly.
Sour cream (¼ cup): Adds just the right amount of tang and creaminess on top.
Fresh cilantro, chopped (¼ cup): For that pop of herbaceous, green flavor (and gorgeous color, too).
Radishes, sliced (¼ cup): Crunchy, peppery slices bring freshness in every bite.
Avocado, diced (¼ cup): Creamy avocado provides a lush counterpoint to the zesty sauce.
Fried or poached eggs, optional (2): Crown your chilaquiles with eggs for bonus richness and visual flair.
Salt and pepper to taste: The little details that sharpen and balance all your flavors.
Lime wedges for serving: A bright squeeze that wakes everything up at the table.

How to Make Pulled Chicken Chilaquiles Recipe

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large skillet over medium heat. Add the sliced onions and let them soften and develop a little golden color for about 3 to 4 minutes. This base of olive oil, onions, and garlic is essential—it infuses your Pulled Chicken Chilaquiles Recipe with deep savory notes right from the start. Stir in the minced garlic for about 30 seconds, just enough to become fragrant without burning.

Step 2: Warm the Chicken

Add your cooked pulled chicken straight into the skillet—this is a fantastic opportunity to use up leftovers or rotisserie chicken. Stir to warm everything through, allowing the flavors of the aromatics to coat every last shred of chicken. You’re already halfway to chilaquiles greatness!

Step 3: Add Sauce and Simmer

Pour your chosen red enchilada sauce or salsa roja over the chicken mixture and bring to a gentle simmer. You’ll notice the kitchen start to smell amazing at this point. Give everything a good stir—this is where the magic of melding flavors happens in the Pulled Chicken Chilaquiles Recipe.

Step 4: Fold in the Tortilla Chips

Take a deep breath—now comes the crucial moment. Gently add the tortilla chips, folding them in so they’re evenly coated with sauce while being careful not to break them up too much. Let the mixture cook for another 2 to 3 minutes, just long enough for the chips to absorb some sauce and soften a bit but still keep their satisfying crunch.

Step 5: Top and Serve

Remove the skillet from heat and immediately start adding your toppings. Crumbled queso fresco melts delicately into the hot chilaquiles, while fresh cilantro, sliced radishes, diced avocado, a drizzle of sour cream, and (if you like) a fried or poached egg, turn it into a showstopper. Serve warm with wedges of lime for that final zesty finish!

How to Serve Pulled Chicken Chilaquiles Recipe

Garnishes

Don’t be shy with the toppings—the more, the merrier! Think creamy dollops of sour cream, extra queso fresco, bright cilantro, thinly sliced radishes for a spicy crunch, and luscious avocado. Scatter them liberally, and if you’re feeling it, crown each plate with a runny-yolk egg. The garnishes are what elevate the Pulled Chicken Chilaquiles Recipe into something truly memorable.

Side Dishes

This dish is a meal in itself, but if you want to serve it feast-style, add a side of refried beans or black beans, some charred corn, or even a simple orange and jicama salad. The sides balance out the richness of the chilaquiles and round out the meal beautifully.

Creative Ways to Present

For gatherings, try making Pulled Chicken Chilaquiles Recipe on a platter rather than in individual plates, so everyone can dig in family-style. Or, serve them in oven-safe mini-skillets for a playful brunch presentation. Sprinkle with extra vibrant toppings and set out bowls of salsa and hot sauce for a DIY bar—your guests will be wowed by the spread!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (rare, but it does happen!), transfer them to an airtight container as soon as possible. They’ll keep in the fridge for up to 2 days, though the chips will soften as they mingle with the sauce. Still, the flavors get even deeper overnight, making Pulled Chicken Chilaquiles Recipe a next-day treat.

Freezing

While chilaquiles are best enjoyed fresh, you can freeze the chicken and sauce components separately for up to 2 months. To preserve the tortilla chips’ texture, add them only when you’re ready to reheat and serve. This way, you’re always just a few minutes from a fantastic Mexican-inspired meal.

Reheating

To reheat, pop your leftover Pulled Chicken Chilaquiles Recipe in a skillet over medium-low heat, with a splash of water or extra sauce to prevent dryness. Cover and let it warm through gently, stirring occasionally. You can also microwave single servings with decent results—just be sure to garnish after reheating for the freshest taste and texture.

FAQs

Can I use green enchilada sauce instead of red?

Absolutely! Green enchilada sauce (salsa verde) gives your Pulled Chicken Chilaquiles Recipe a tangier, brighter flavor profile. It’s a fabulous twist that works just as well—go with your mood or what you have on hand.

What types of tortilla chips work best?

Thick-cut, sturdy tortilla chips are ideal for chilaquiles because they stand up to the sauce without getting soggy too quickly. Homemade chips are unbeatable, but a quality store brand will do the trick. Avoid thin, bagged chips unless you’re going for a softer texture.

Can I make this vegetarian?

You can! Just swap the pulled chicken for sautéed mushrooms, roasted veggies, or even scrambled tofu for a vegetarian spin. The rest of the Pulled Chicken Chilaquiles Recipe remains unchanged and just as delicious.

Is this recipe spicy?

The spice level depends mostly on your enchilada sauce or salsa roja. Taste your sauce first—if you want to kick up the heat, add fresh jalapeños or hot sauce to taste. For milder chilaquiles, use a mild sauce and focus on all those fresh, creamy toppings.

Can I prepare any parts of this in advance?

Definitely! You can cook and shred your chicken up to two days ahead, slice your veggies, and have the garnishes prepped and ready. When it’s time to eat, toss everything together in the skillet for that just-cooked freshness. Pulled Chicken Chilaquiles Recipe is a dream for make-ahead planning!

Final Thoughts

If you’re looking for a vibrant, customizable, and utterly delicious meal, give the Pulled Chicken Chilaquiles Recipe a try. It’s proof that comforting food doesn’t have to be complicated or time-consuming. You’ll surprise yourself with just how easy it is to make these savory, saucy chilaquiles right in your own kitchen—so gather your favorite toppings and dive in!

Pulled Chicken Chilaquiles Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Pulled Chicken Chilaquiles Recipe is a delicious and satisfying Mexican-inspired dish that combines tender pulled chicken, red enchilada sauce, and crispy tortilla chips topped with queso fresco, sour cream, and fresh toppings.

Ingredients

Scale

For the Pulled Chicken:

1 tablespoon olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
2 cups cooked pulled chicken (rotisserie or leftover)

For the Chilaquiles:

2 cups red enchilada sauce or salsa roja
4 cups tortilla chips (preferably thick-cut or homemade)
1/2 cup crumbled queso fresco
1/4 cup sour cream
1/4 cup chopped fresh cilantro
1/4 cup sliced radishes
1/4 cup diced avocado
2 fried or poached eggs (optional)
Salt and pepper to taste
Lime wedges for serving

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Instructions

Prepare the Pulled Chicken: Heat olive oil in a skillet, sauté onion until soft, add garlic, then mix in pulled chicken.
Make the Chilaquiles: Add enchilada sauce to the skillet, fold in tortilla chips, cook until slightly softened. Top with queso fresco, sour cream, cilantro, radishes, avocado, and eggs if desired.
Serve: Garnish with lime wedges and enjoy!