I know what you’re thinking… You scrolled to the bottom of this page to check out the recipe and was like, “DANG that’s a lot of ingredients.” I know, I know already but if you really want to know How to Make Chilaquiles for Breakfast with Chicken and Eggs and do it correctly then this is where it’s at. To be honest I’ve only had Chilaquiles once and dang was it spicy. I mean come on bro I’m not trying to shoot out fire from any of my orifices, but this one that I had awhile back put me up for a few days. I always say that you are going to make something with a little kick to it, then it needs to be comfortably spicy. Nothing worse then eating something spicy and the only thing you can taste is that your mouth is on fire and that’s it. You should be able to taste other components of the recipe, not just heat. Ok anyways, back on how to make chilaquiles for breakfast.
Chilaquiles are traditionally a Mexican dish with a few adaptations like adding beef, or eggs or guacamole, or heck all of them. Well I sort of wanted to take that approach with the protein aspect so I did chicken and eggs in mine. Also keeping up with traditional classics you would really pour mole, or salsa verde or plain salsa over top of the chips. Now, you know me and you know I wouldn’t trip Debo so I for sure had to take this thing to the next level with seared chicken in a roasted slow cooked salsa verde. Yeah I said it! Lastly, my version of How to Make Chilaquiles for Breakfast with Chicken and Eggs is much more of a central Mexican recipe as I am serving mine up with crunch corn tortillas instead of soft tortilla shells. Honestly you could do either in this recipe and be completely fine. Let’s get into making this fella shall we?
First and fore most don’t be overwhelmed by all of the ingredients. They are simple and a lot of them go into making the salsa. So start by roasting up all of those vegetables in the oven until they get a light char. You could probably put them right under the broiler on low heat and get there faster, but it’s up to you. You can also play with how tomatoey (is that a word?) you want the salsa to be. I only used 2 tomatoes, but if you are much more of a traditional salsa guy or gal then knock yourselves out. Once it’s charred then add all of those tasty ingredients along with some spices to a blender and beat it up, and then clean it up J. This will become the homemade salsa goodness that we will slow cook our chicken in. THIS is why my chilaquiles recipe is so bomb!
Once you’ve seasoned up the chicken breasts on both sides with salt and pepper you then want to brown them up and cook them through in a medium size sauce pot. Yes, I said pot because we want to leave all that goodness in there instead of trying to transfer it from a sauté pan. Once they are cooked add in the homemade salsa along with some chicken stock, salt and pepper. Make sure the liquid is seasoned well because this will become the liquid that will infuse all of the flavor into the chicken. Simply slow cook these beauties until they can easily be shredded apart with a couple of forks, which will take about 2 to 3 hours. Even if they shred before that you can still leave it cooking on low heat to keep on flavor infusing.
When the chicken is done slow cooking and is all shredded up it actually goes pretty quick. What you want to do is coat the chips in the tortilla chips and transfer it to a couple of cast iron skillets or a sheet tray and then smother it with Chihuahua and cotija cheese. Place all this deliciousness under a broiler until the cheese is completely melted and lightly browned. Lastly top off with some fried or poached eggs and sprinkle on any remaining cheese, fresh herbs and an avocado. Boom!! You can’t tell this how to make chilaquiles recipe doesn’t sound good, because it is bomb! Good luck 🙂
- 8 tomatillos
- 2 roma tomatoes
- 1 peeled yellow onion sliced into wedges
- 8 garlic cloves
- 2 jalapeños sliced in half, seeds removed
- 3 tablespoons of olive oil
- 1½ teaspoons of cumin
- 1 teaspoon of dry oregano
- 3 boneless skinless chicken breasts
- 4 cups of chicken stock
- Kosher salt and fresh cracked pepper to taste
- 11 ounce bag of corn tortilla chips
- 1 15-ounce can of heated refried pinto beans
- 2 cups of shredded Chihuahua cheese
- 1 cup of crumbled cotija cheese
- 6 fried eggs to desired doneness
- 1 peeled and pitted sliced avocado
- ¼ cup of chopped cilantro
- ¼ cup of sliced green onions
- 1 sliced red pepper for garnish
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 375°
- Chicken: Coat the tomatillos, tomatoes, onions, garlic, and jalapenos in 2 tablespoons of olive oil and spread them out on a sheet tray lined with parchment paper and roast in the oven for 35 to 40 minutes or until there is a light char on the vegetables.
- Remove the ingredients and transfer them to a blender along with the cumin, oregano, salt and pepper, and puree until smooth. Set aside.
- Next, season the chicken breasts on both sides with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large dutch oven pot until it begins to lightly smoke and add in the chicken breasts and brown on both sides.
- Pour the blended tomatillo mixture over top of the chicken along with the chicken stock, salt and pepper and cook over low heat for 2 to 3 hours. Shred the chicken once it becomes easy to pull apart and keep warm.
- To Make: Place the tortilla chips on a large sheet tray or divide it between 2 cast iron skillets and mix in the slow cooked shredded chicken until the tortilla chips are coated.