My fiancé’s favorite breakfast of all time are these Mexican Red Chilaquiles w/ Chicken (Chilaquiles Rojos Con Pollo), and with good reason!! They’re crispy, saucy, savory, flavorful and oh so satisfying.
I like to make chilaquiles that still have a bit of a crunch and I love to top them crema, crumbled queso fresco, chopped fresh cilantro and hot sauce — this right here, this exact combo of flavors, I could have it over and over again everyday for breakfast and never grow tired of it.
These Chilaquiles can also easily be made vegan or vegetarian! If you’re opting for a vegetarian option, swap out the chicken for black or pinto beans. If you’re vegan, swap the chicken and eggs for black or pinto beans, and omit the crumbled queso fresco and crema for a plant-based option, or simply omit it entirely. The outcome will still be just as delicious.
How to Make These Mexican Red Chilaquiles w/ Chicken (Chilaquiles Rojos Con Pollo):
- Boil the tomato, onion, garlic and dried chilies in a medium-sized pot until thoroughly cooked through – about 10-12 minutes.
- Transfer these ingredients over to a blender, along with 1 c of the reserved cooking water, a little bit of salt, a little bit of freshly ground pepper, add the ground cumin, garlic powder and onion powder, and blend until completely smooth. Once completely smooth, check the sauce for seasoning and set aside.
- In a small saucepan, fry the eggs in 2 tbsp of oil to their desired doneness, season with a little salt and pepper, then set aside.
- While the eggs fry, add the tortilla chips to a large saucepan over medium-low heat and spoon the sauce and shredded chicken over the chips. Toss them very gently and carefully for about 1 minute so that they’re completely coated in the sauce, but also don’t break in the process. Turn off the heat and set aside.
- Plate the chilaquiles and top with the fried eggs and any optional garnishes!
Mexican Red Chilaquiles w/ Chicken (Chilaquiles Rojos Con Pollo) – Tips & Tricks
- Store leftovers in an airtight container in the fridge for up to 3 days.
- These chilaquiles are pretty mild, but if you’re looking for more heat feel free to add a few dried chile de arbol to the sauce! 4-8 of these chilies should do the trick.
- Enjoy these chilaquiles topped with sliced radishes, freshly chopped cilantro, cream, crumbled queso fresco and hot sauce.
Other Latin-inspired recipes you’ll love—
Crispy Pumpkin and Potato Taquitos with Homemade Mole Sauce
Chicken Birria (Birria de Pollo)
Mexican Shrimp Ceviche with Clamato
Queso Fundido Stuffed Jalapeño Tacos
Crispy Baked Chicken Leg Quarters in Mole Sauce
Agua de Pepino (Cucumber Agua Fresca)
Creamy Salsa Taquera Anaranjada
If you make these Mexican Red Chilaquiles w/ Chicken (Chilaquiles Rojos Con Pollo), tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
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Mexican Chilaquiles Rojos with Leftover Turkey and Fried Eggs
Servings: 4-5 servings
Author: Stephanie Alvarado
Prep time: 2 MinCook time: 22 MinTotal time: 24 Min
Ingredients
- 2 roma tomatoes, whole
- ½ white or yellow onion
- 4-5 garlic cloves, whole
- 4-8 dried chiles de arbol (depending on desired level of heat)
- 10 dried chiles guajillo, washed and deveined
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt, to taste
- Pepper, to taste
- 2 tbsp neutral cooking oil
- 4 eggs
- 3 cups of shredded leftover turkey breast
- Tortilla chips
Optional garnishes:
- avocado slices, radish slices, chopped cilantro, chopped white onion, crumbled queso fresco, crema
Instructions
- Boil the tomato, onion, garlic and dried chilies in a medium-sized pot until thoroughly cooked through – about 10-12 minutes.
- Transfer these ingredients over to a blender, along with 1 c of the reserved cooking water, a little bit of salt, a little bit of freshly ground pepper, add the ground cumin, garlic powder and onion powder, and blend until completely smooth. Once completely smooth, check the sauce for seasoning and set aside.
- In a small saucepan, fry the eggs in 2 tbsp of oil to their desired doneness, season with a little salt and pepper, then set aside.
- While the eggs fry, add the tortilla chips to a large saucepan over medium-low heat and spoon the sauce and shredded turkey over the chips. Toss them very gently and carefully for about 1 minute so that they’re completely coated in the sauce, but also don’t break in the process. Turn off the heat and set aside.
- Plate the chilaquiles and top with the fried eggs and any optional garnishes!
Nutrition Facts
Calories
479.73
Fat (grams)
14.34
Sat. Fat (grams)
2.67
Carbs (grams)
10.82
Fiber (grams)
1.87
Net carbs
8.95
Sugar (grams)
5.20
Protein (grams)
38.90
Sodium (milligrams)
326.14
Cholesterol (grams)
267.00
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breakfast, eggs, turkey, mexican, tortilla chips
breakfast
Mexican
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