Chilaquiles

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 75 g (½ cup)chopped onion
• 3 clovesgarlic, finely chopped
• 284 g (1 can, 10 oz)mild red enchilada sauce
• 240 g (1 cup; from a 425 g/15 oz can)crushed tomatoes
• 113 g (1 can, 4 oz)chopped green chillies
• 210 g (1½ cups)shredded deli roast chicken
• About 55 g (2 cups)thick tortilla chips, crushed
• 55 g (½ cup; from a 198 g/7 oz pack)shredded Mexican-style four-cheese blend
• 120 ml (½ cup; from a 198 g/7 oz tub)Mexican crema
• 75 g (½ cup)diced avocado
• 8 g (2 tablespoons)chopped fresh coriander leaves

Instructions

1. 1

   Soften the aromatics

   Heat the oil in a 25 cm (10-inch) frying pan over a medium heat. Add the onion and cook, stirring, for 4–5 minutes until tender. Stir in the garlic and cook for 30–60 seconds, stirring frequently, until softened.

2. 2

   Simmer the sauce

   Stir the enchilada sauce, crushed tomatoes, green chillies and chicken into the pan. Bring to a simmer over a medium heat, stirring occasionally.

3. 3

   Coat the chips

   Add the tortilla chips and bring the mixture back to a simmer. Cook and stir for 1–2 minutes, until the chips are fully coated and slightly softened.

4. 4

   Melt and finish

   Take the pan off the heat and scatter the cheese over the top. Cover and leave for 1–2 minutes, until the cheese has melted. Add the crema, avocado and coriander, then serve straight away.

What are chilaquiles?

Chilaquiles are a Mexican dish of tortilla pieces simmered in salsa until they soften, then topped with ingredients such as cheese, crema and avocado. They are often served for breakfast or brunch, and can be a useful way to use leftover tortillas or meat.

This version uses thick tortilla chips and red enchilada sauce for a fast, pantry-friendly take. Adding the chips only near the end keeps them coated in sauce without cooking them for long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 27g protein, 34g carbs, 19g fat.

The tortilla chips and tomatoes supply much of the carbohydrate, while the oil, cheese, crema and avocado contribute most of the fat. Chicken and cheese provide most of the protein; serve with a green salad or extra vegetables to balance the plate.

Build flavour in the pan

Onion: Cook it until tender before adding the garlic so it has time to soften and sweeten. Garlic needs only 30–60 seconds; stir often to stop it catching.

Sauce: Enchilada sauce, crushed tomatoes and green chillies form the red, savoury base. Stir in the chicken once the aromatics are ready so it heats through in the simmering sauce.

Choose the right chips

Thick chips: They hold their shape better than thin, delicate crisps during the brief simmer. Add them once the sauce is hot, then stir gently until each piece is coated.

Texture: The recipe aims for chips that are slightly softened, not dissolved. Serve promptly, as they continue to absorb sauce while they stand.

Finish the cheese off the heat

Melting: Removing the pan from the heat before adding the cheese lets it melt under the lid without prolonged cooking. Leave it covered for 1–2 minutes, checking that the cheese has softened.

Toppings: Add the crema, avocado and coriander after the cheese melts. Their cool, fresh finish contrasts with the warm saucy chips.

Make the timing work

Preparation: Chop the onion, garlic and avocado before starting, and have the chicken and tins ready to add. Once the sauce is simmering, the final steps move quickly.

Serving: Bring the pan to the table or portion the chilaquiles straight away. Waiting too long makes the chips softer as they soak up the sauce.

What to serve alongside

A simple green salad or sliced tomatoes make a fresh side alongside the rich sauce and toppings. For brunch, serve with fried or scrambled eggs if you want an additional topping.

Keep accompaniments simple so the seasoned chips, chicken and creamy finish remain the focus.

Recipe notes & tips

• Use a 25 cm (10-inch) frying pan so the chips can be stirred through the sauce.
• Stir the garlic frequently and add the sauce as soon as it softens.
• Keep the chips at a gentle simmer and stir carefully to avoid breaking them up.
• Set out the avocado and coriander before the chips go into the pan.
• Serve as soon as the toppings are added for the best chip texture.

Variations

• Add eggs: Top each serving with a fried egg for a brunch-style variation.
• Use green sauce: Replace the red enchilada sauce with a green enchilada sauce.
• Skip the chicken: Leave it out for a meat-free version.
• Add beans: Stir drained beans into the sauce with the chicken.
• Adjust the heat: Choose a hotter enchilada sauce or add fresh chilli to taste.

Common mistakes to avoid

• Garlic browning: It can turn bitter if left unattended; stir it often and move on once softened.
• Chips going soggy: A long simmer softens them too much; cook for only 1–2 minutes after adding.
• Chips breaking up: Vigorous stirring can crush them; fold them through the sauce gently.
• Cheese not melting: Cover the pan for the full 1–2 minutes after taking it off the heat.
• Avocado browning: Dice it just before serving and add it at the end.

How to store

The chips soften as they stand, so this dish is best eaten straight away. Store any leftovers in a covered container in the fridge for up to 2 days and reheat gently in a pan; add fresh toppings after reheating.

Frequently asked questions