Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Chilaquiles with spiced chicken, tortilla strips, enchilada sauce, chicken, avocado, cheese and coriander garnish
Saucy tortilla chips topped with shredded chicken, cream, and avocado slices

Chilaquiles with spiced chicken

Author: Flavelo
Recipes Main Courses
Chilaquiles is the king of Mexican breakfasts, originally invented to use up stale tortillas. In this 'con carne enchilada' version, crispy tortilla chips are cooked together with spiced, marinated meat (carne enchilada) and sauce. The trick is the texture: the chips should just soften in the sauce, but not turn to mush – a bit like 'al dente' pasta for Italians.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Large frying pan
  • Baking tray (if baking chips yourself)

Allergen Information

⚠️ Milk

Instructions

1 ✓

If you have fresh tortillas: cut into wedges and fry in hot oil until crispy. If using shop-bought chips, skip this. Shred the meat.

Tip: Homemade chips are always better because they are thicker and stand up to the 'bath' better.
2 ✓

Heat a little oil in the pan, throw in the finely chopped onion (set a little aside for serving). Sauté until translucent.

Tip: The onion provides a sweet base for the acidic sauce.
3 ✓

Add the shredded chicken and toss to warm through.

Tip: You can add extra spice here (cumin, chilli) if the meat was plain.
4 ✓

Pour over the enchilada sauce and bring to the boil. If too thick, dilute with a little water.

Tip: The sauce needs to be thin enough for the chips to 'drink' from, but not soupy.
5 ✓

Now for speed: pour in the chips and toss to coat everything in the sauce. Cook for approx. 1-2 minutes.

Tip: Taste one: if the chip edge is soft but the centre is still crunchy, take off the heat immediately!
6 ✓

Serve immediately! Pile onto plates, sprinkle with cheese, the reserved red onion, coriander. Top with soured cream and avocado slices.

Tip: The contrast of hot, spicy food and cold cream/avocado is the essence.

Recipe FAQ

Can I use shop-bought tortilla chips?
Yes, but choose a thicker, plain (salted) version that can withstand the sauce. Thin snack chips turn to mush immediately.

Ingredients

  • 300 g Roast/boiled chicken meat (leftovers are perfect)
  • 300 g Tortilla chips (or 6 stale tortillas fried in oil)
  • 400 ml Red Enchilada sauce (tomato-chilli base)
  • 1 whole Ripe avocado
  • 1 whole Red onion
  • 1 bunch Fresh coriander
  • 100 g Cheese (crumbled Queso Fresco or Feta)
  • 4 tbsp Soured cream
  • 1 tbsp Oil
  • 1 whole Lime