Chilaquiles Pollo Rojo
Chilaquiles is one of a handful of dishes that I LOVE and am almost always disappointed with when ordering it in a restaurant (the other is biscuits & gravy), so I was thrilled when I figured out how easy it was to make at home. The key is the sauce. The sauce has to be flavorful and the right proportion with the chips. While I add a bunch of stuff to mine, you really can just make it with sauce and chips and a little Cotija. I created this recipe using red enchilada sauce, but it’s just as good with green enchilada sauce! And the best part is…you can eat this for breakfast, lunch or dinner. Hell…you can eat it as a midnight snack. It’s that daggone good.
Serving Size: 4 servings
Chilaquiles Pollo Rojo
So simple, but soooo delicious.
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
- 2 cups Enchilada Sauce
- 5 ounces Tortilla Chips
- 2 baked chicken breasts, shredded
- 1/3 cup Cotija or queso fresco cheese, crumbled
- 1 ripe avocado, thinly sliced
- 4 fried eggs, sunny side up
- 1 small lime, cut into wedges
- 1/4 cup chopped red onions
- Handful of cilantro leaves
Instructions
- Heat Enchilada Sauce in large skillet over medium heat.
- Once heated through, pour in tortilla chips and stir to completely coat.
- Add chicken and stir to coat.
- Divide chilaquiles onto plates. Top with cotija, onion, cilantro, and avocado. Squeeze lime wedge over top of plate. Top with fried egg(s). Serve warm!
Notes