Red Chile Chicken Chilaquiles-recipeA traditional Mexican breakfast or brunch, our chilaquiles give you an added kick-start to the day thanks to a medley of spicy red chile sauce and shredded chicken. Replace the tomato sauce with Make-Ahead Roasted Roma Tomato Sauce for an extra boost of flavor!

Red Chile Chicken Chilaquiles

Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins


Red Chile Sauce

  • 3 oz California or New Mexico red chile pods
  • 2 1/2 cups water
  • 3 tablespoons Gold Medalâ„¢ all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 cloves garlic
  • 1 can 8 oz tomato sauce


  • 8 corn tortillas
  • 1 tablespoon canola oil
  • 2 cups Red Chile Sauce
  • 1 1/2 cups shredded cooked chicken
  • 1 cup shredded Oaxaca or Muenster cheese 4 oz
  • 1/3 cup finely chopped green or red onions
  • 1 cup crumbled queso fresco Cotija or feta cheese (4 oz)
  • Fresh cilantro sprigs


  • 1 To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
  • 2 Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
  • 3 In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
  • 4 To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
  • 5 Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.


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