Pulled Chicken Chilaquiles is my absolute go-to when I want something that tastes like an all-day affair but really comes together in less than half an hour. It’s that magical mingling of crispy tortilla chips, tender pulled chicken, and rich red sauce, all bubbling together and topped with the most glorious fresh garnishes. Whether you’re craving Mexican comfort for brunch or needing a quick yet shout-it-from-the-rooftops kind of dinner, Pulled Chicken Chilaquiles lands that nostalgic, soul-warming flavor in the simplest of ways.
Ingredients You’ll Need
The beauty of Pulled Chicken Chilaquiles is in its simplicity—each ingredient brings a layer of flavor, color, or texture to the finished dish. You’ll find that even the humble tortilla transforms into something special, all thanks to this list of must-haves.
- Olive oil: For perfectly crispy tortilla triangles and a touch of richness.
- Corn tortillas: These are the backbone, creating signature texture when cut and cooked.
- Cooked pulled chicken: Skip a step with rotisserie, or use leftovers for juicy, seasoned flavor.
- Red enchilada sauce or salsa roja: The heart of this dish, lending bold, saucy flavor and gorgeous color.
- Chicken broth: Helps the sauce meld and soak the tortillas without turning soggy.
- Monterey Jack cheese: Quickly melts into gooey pockets of creaminess throughout the skillet.
- Queso fresco: Adds a salty, crumbly finish and creamy contrast.
- Red onion: For sharpness, color, and a welcome bite among all the softness.
- Fresh cilantro: A fresh and herby pop that instantly brightens the dish.
- Avocado: Brings cool, buttery richness and balances out the heat.
- Sour cream: A tangy drizzle that ties every bite together.
- Lime juice: Brightens all the flavors and adds an extra zing that lifts the sauce.
- Salt and pepper: Because a little simple seasoning is key to perfecting the dish.
How to Make Pulled Chicken Chilaquiles
Step 1: Crisp the Tortillas
Start by heating olive oil in a large skillet over medium heat. Once it shimmers, add your tortilla triangles in an even layer. Stir them around for 3 to 5 minutes until they take on a golden color and become beautifully crisp. This step is crucial—it gives you those beloved edges that stay sturdy even as they soak up sauce.
Step 2: Simmer with Sauce
Pour in the red enchilada sauce (or salsa roja) and chicken broth, making sure to stir and coat every tortilla piece. Bring the whole mixture to a gentle simmer. The aroma at this point will already be irresistible, and the tortillas should begin to absorb that gorgeous, punchy sauce.
Step 3: Add the Chicken
Nestle your pulled chicken into the skillet, gently stirring to make sure every strand gets slicked in that savory mixture. Let everything simmer together for 5 to 7 minutes, just long enough for the chicken to warm through and the flavors to get cozy. The tortillas will soften a little, but maintain their bite.
Step 4: Melt the Cheese
Sprinkle the shredded Monterey Jack cheese right over your skillet. Give it a minute—just enough for gooey goodness to appear in pockets throughout the pan. This melty touch brings all the layers together for classic chilaquiles comfort.
Step 5: Finish and Serve
Take the skillet off the heat and pile on the toppings: crumbled queso fresco, chopped red onion, a handful of fresh cilantro, cool avocado slices, and a generous drizzle of sour cream. Finish everything with a spritz of lime juice and a little salt and pepper to spotlight all the flavors. Serve Pulled Chicken Chilaquiles immediately, while still warm and layered with colors and flavors.
How to Serve Pulled Chicken Chilaquiles
Garnishes
The right garnishes make Pulled Chicken Chilaquiles positively sing. Prepare your toppings just before serving, so each spoonful gets creamy avocado, tangy sour cream, a confetti of cheese, and that fresh herby finish from cilantro. A squeeze of lime over each portion brings out every hint of flavor in the sauce and toppings.
Side Dishes
If you want to round out your meal, serve your Pulled Chicken Chilaquiles with classic refried beans, Mexican rice, or a bright little salad tossed in lime vinaigrette. When brunching, a sunny-side-up egg on top adds a rich, decadent layer.
Creative Ways to Present
Transform Pulled Chicken Chilaquiles into mini skillet appetizers for parties, or stack into individual ramekins for plated brunches with serious style. Want to impress? Pile everything onto a rustic wooden board with little bowls of extra toppings, letting everyone build their ultimate plate.
Make Ahead and Storage
Storing Leftovers
Pulled Chicken Chilaquiles are best fresh, but they hold up surprisingly well for a day or two in the fridge. Transfer cooled leftovers to an airtight container and refrigerate for up to 2 days. The tortillas will continue to soften, but the comforting flavors will deepen further.
Freezing
While you can freeze Pulled Chicken Chilaquiles in a pinch, be aware the tortilla texture will change and become softer after thawing. For the best result, freeze any leftover chicken and sauce separately, and make the tortilla base fresh when ready to serve again.
Reheating
Reheat Pulled Chicken Chilaquiles gently in a nonstick skillet over medium heat, adding a splash of chicken broth or water if needed to loosen the sauce. Microwave works in a hurry, but be sure to cover your plate so the toppings don’t dry out.
FAQs
Can I use store-bought tortilla chips?
Absolutely! While homemade crispy tortillas give the best texture, a sturdy store-bought chip will work for Pulled Chicken Chilaquiles, especially when you’re short on time—just choose thick chips so they don’t turn to mush in the sauce.
What’s the best chicken to use?
Rotisserie chicken is a lifesaver and offers fabulous flavor, but any leftover cooked and shredded chicken works perfectly. Even poached or slow-cooked chicken breasts or thighs stand up beautifully in Pulled Chicken Chilaquiles.
Can I make this vegetarian?
Definitely! Swap the pulled chicken for beans, sautéed mushrooms, or zucchini. Use vegetable broth instead of chicken broth to keep the flavors robust and satisfying.
What’s the difference between chilaquiles and nachos?
Pulled Chicken Chilaquiles are cooked in sauce, making the tortillas tender yet toothsome, while nachos are layered and baked, with crisp chips throughout. Chilaquiles are also often eaten for breakfast or brunch and served hot out of the skillet.
How can I make Pulled Chicken Chilaquiles spicier?
Turn up the heat by choosing a spicy red or green salsa, adding chopped jalapeños to the sauce, or sprinkling fresh chili flakes on top before serving. You control the fire!
Final Thoughts
There’s just something soul-satisfying about pulling together a skillet of Pulled Chicken Chilaquiles, whether it’s a lazy Sunday brunch or a crave-worthy dinner. I promise this recipe brings smiles—and maybe a few requests for seconds—all with just a handful of real ingredients. Give it a try and let it become a new favorite in your kitchen, too!
