Cheesy Chicken Chilaquiles for Two

Ingredients

• 284 g (1 can, 10 oz)mild red enchilada sauce
• about 210 g (1 1/2 cups)shredded cooked chicken
• about 710 ml (3 cups; about 30 chips)thick tortilla chips
• 57 g (1/2 cup; 2 oz)shredded Cheddar cheese
• 60 ml (1/4 cup)sour cream
• 1/2avocado, pitted, peeled and chopped
• 30 ml (2 tablespoons)finely chopped red onion
• 30 ml (2 tablespoons)chopped fresh coriander leaves

Instructions

1. 1

   Heat the sauce

   In a 25 cm (10-inch) non-stick frying pan over a medium heat, cook the enchilada sauce and chicken for 2–3 minutes, stirring occasionally, until hot.

2. 2

   Soften the chips

   Add the tortilla chips and stir for 1–2 minutes, until they are fully coated in sauce and have softened slightly.

3. 3

   Melt the cheese

   Sprinkle the Cheddar over the top, cover the pan and cook for 2–3 minutes, or until the cheese has melted.

4. 4

   Add the toppings

   Garnish with the sour cream, avocado, red onion and coriander, then serve immediately.

What are chilaquiles?

Chilaquiles are a Mexican dish of corn tortillas warmed in salsa until softened, often finished with cheese and other toppings. This version takes a shortcut by using ready-made tortilla chips and red enchilada sauce.

The chips absorb some sauce while keeping enough structure to give the dish contrast. Chicken and melted Cheddar make it especially substantial and cheesy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 704 calories, 44g protein, 44g carbs, 35g fat.

The tortilla chips and sauce provide most of the carbohydrates, while the chicken supplies most of the protein. Cheddar, sour cream and avocado contribute much of the fat; a side salad or extra fresh vegetables can balance the plate.

Why use thick tortilla chips?

Thick chips are more likely to hold their shape as they warm in the sauce. Stir gently and stop once they are coated and slightly softened, as directed.

Warm the chicken evenly

The chicken heats alongside the enchilada sauce before the chips go in. Stir occasionally over a medium heat so the mixture warms through without sticking to the pan.

Look for melted cheese

Covering the pan helps the Cheddar melt over the sauced chips and chicken. It is ready when the cheese has melted; the chips should be softened slightly rather than turned completely mushy.

Finish and serve straight away

Add the sour cream, avocado, red onion and coriander after cooking, so the toppings stay distinct from the warm, cheesy base. Serve immediately, while the cheese is melted and the chips still have some texture.

What to serve alongside

The dish can be served on its own as a complete meal for two. For a fresh contrast, pair it with a simple green salad or sliced tomatoes.

Recipe notes & tips

• Use a non-stick frying pan to make stirring the saucy chips easier.
• Have the toppings chopped and ready before you start cooking.
• Stir the chicken and sauce occasionally as they heat.
• Fold in the chips gently so they are coated without breaking up too much.
• Serve as soon as the toppings are added to preserve some chip texture.

Variations

• Add heat: use a spicier enchilada sauce if you prefer more chilli warmth.
• Try another cheese: substitute Monterey Jack for the Cheddar.
• Add black beans: stir in drained, rinsed beans with the chicken and sauce.
• Bring extra freshness: add chopped tomatoes with the garnishes.
• Make it meat-free: replace the chicken with drained black beans.

Common mistakes to avoid

• Overcooking the chips: stop once they are coated and slightly softened.
• Adding toppings too early: garnish after cooking so the avocado and coriander stay fresh.
• Skipping the cover: cover the pan while the cheese melts for the stated 2–3 minutes.
• Using cold chicken: allow enough time for the chicken to heat in the sauce before adding the chips.

How to store

For the best texture, serve this dish immediately. If you have leftovers, refrigerate them in a covered container and eat within 2 days; reheat gently in a frying pan, knowing the chips will soften further.

Frequently asked questions