Chilaquiles de Pollo is an easy and budget-friendly way to whip up a Mexican dish in minutes. For traditional Mexican breakfast, chilaquiles are usually made with fried corn tortillas dipped into a spicy tomato sauce and topped with cheese or other ingredients. It is best to make the sauce before you start cooking, but if you’re short on time (or patience) just use canned tomato sauce instead of making it from scratch. Once the sauce is ready, throw everything together in no time!
This quick meal can be eaten any time of the day as well as an accompaniment for other dishes like enchiladas or tacos.
Chilaquiles de pollo is a great dish from Mexico
Ingredients for chilaquiles de pollo
- 6 corn tortillas.
- Shredded chicken cooked in 3 cups.
- Onion finely chopped to one-half cup.
- 1 cup chile Verde salsa.
- 2 cups of canned tomato sauce or 1 cup of fresh salsa.
- Crushed red pepper to taste.
- Tortilla chips, optional.
Method of cooking chilaquiles de Pollo
- A large skillet should be used to cook the chicken.
- Add 1/2 cup salsa and mix together until well combined.
- Take a corn tortilla and place it on a flat surface. Add 1 teaspoon of the tomato sauce, followed by the chicken mixture, sprinkle with some onion and chile Verde salsa.
- Fold both sides of the tortilla over the mixture then roll it up, securing it with your thumbs or cutters at one end of the tortilla to keep it together while rolling (this is called creping)
- Repeat step 4 with the remaining tortillas and can keep them in an airtight container in the refrigerator for up to 7 days.
- Heat the remaining tomato sauce in a medium saucepan over medium heat and bring to a boil.
- Take the resulting chilaquiles (plural for chilaquiles). Melt the tortillas in the sauce, and top each one with some cheese if desired.
- To serve, generously serve with a side of sour cream and chopped cilantro if desired. Enjoy!
- Some other good Mexican recipes that you might like: zucchini enchiladas, Carne con Hueso [pork ribs], Ensalada de chile Verde [green chili salad], chicken fajitas, carnitas tacos, nachos, fajitas with steak tips …
Use a large skillet to cook the chicken
Cooking notes for chilaquiles de pollo
- The salsa used for this dish is “chile Verde,” a salsa that is green in color and has a distinct aroma because of the addition of aji dulce, a unique spice that is basically dried chili peppers. You can find it in the ethnic foods section of most grocery stores, or order it online at Amazon.com.
- If you are short on time, you can use canned diced tomatoes since they already have the juice and zest to make the sauce for this dish. However, fresh salsa will yield better results as the flavors develop over time.
- Serve chilaquiles with sour cream topped with chopped cilantro for maximum flavor!
- Chilaquiles can be served in bowls, but served in small soft corn tortillas are delicious and crunchy.
- You can eat chilaquiles immediately, or refrigerate them for later use. Leave the sauce at room temperature until ready to reheat before eating it again.
- To reheat the chilaquiles after refrigeration, place in a skillet over medium heat and heat on each side for 90 seconds to 1 minute until heated through and crisp on the surface.
- Chilaquiles will be even better if you let it sit and develop flavors over time in the refrigerator (up to 7 days).
- If you don’t have time to make the salsa, you can buy a jar of green salsa at the grocery store and mix it with a 1/2 cup of tomato sauce, or better yet, make your own fresh green salsa from scratch.
- To make the chilaquiles even more authentic, add slices of the avocado when putting the first tortilla on top of the chicken mixture.
- Chilaquiles de Pollo is best enjoyed while eating outdoors in good weather or in front of a fireplace, so you get to enjoy the aroma and flavors as they develop over time!
Enjoy outdoor chilaquiles de pollo
Some questions about chilaquiles de pollo
What is the difference between chilaquiles and sope?
The main difference is that chilaquiles are fried corn tortillas that are covered with a sauce and eaten with other ingredients, like chicken or cheese. Sopes are much more dry and crisp (sope means “thick tortilla” in Spanish) and served plain. They are usually served with shredded meat inside (like Carnitas or Carne con Hueso).
Where can I buy fresh salsa locally?
New to making fresh salsa? You can find fresh tomato salsa in the produce section of most grocery stores (I like to buy the one with diced tomatoes, onions, and cilantro). Also, you can make it yourself by using tomatoes, onion, cilantro, serrano chiles, and salt.
What’s the difference between salsa and pico de gallo?
Salsa is made with chopped tomatoes, onions, and other ingredients (like cilantro, chile peppers, and lime). Pico de gallo is basically the same thing with optional ingredients like chopped cabbage or jalapeno peppers.
Salsa and pico have relative differences
See details about Chilaquiles at: https://food4kitchen.com/chilaquiles/
What is that spice in my salsa?
Good question! Chilaquiles de Pollo is a dried chili pepper called aji dulce (pronounced ah-hEE dool-SEH) that adds to the distinct aroma of green sauce and gives it a sweet flavor. You can find it in Hispanic markets (try asking at the meat counter), or order it online at Amazon.com.
What’s the difference between enchilada and chilaquile?
Well, the main difference is that while these are both made with corn tortillas and chicken, enchiladas are very much like Tex-Mex food made with flour tortillas. They are usually heavy on sauce, cheese & meat (usually shredded chicken). Chilaquiles are fried corn tortillas that are covered with a green sauce and eaten covered with other items like chicken or cheese.
Chilaquiles de Pollo is a classic Mexican dish that is meant to be eaten outdoors and in good weather. It is made with fried corn tortillas and is covered with a green sauce that is made with tomatoes, onions, cilantro, chile peppers, and lime juice. A side dish of sour cream, cheese, and chopped cilantro or onions are also great compliments to the flavor of this dish! You can find many more Mexican dishes in my recipes section.
Gemma Jane is the content editor for our website. She is a person with extensive knowledge and has many years of research in the field. The knowledge she shares is delicious, nutritious, healthy recipes. Currently she is living in the New York city with her husband and 2 sons.