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How to Make Chilaquiles with Eggs and Chicken for Breakfast

Start off your morning with a loaded breakfast by learning How to Make Chilaquiles for Breakfast with Chicken and Eggs!
Course Breakfast
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6
Calories 904kcal
Author Chef Billy Parisi

Ingredients

For the Chicken:

  • 8 to matillos
  • 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
  • 1 1/2 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

For the Breakfast Chilaquiles:

  • 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

Instructions

  • 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.

Nutrition

Calories: 904kcal | Carbohydrates: 75g | Protein: 45g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 271mg | Sodium: 1422mg | Potassium: 1375mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1602IU | Vitamin C: 48mg | Calcium: 561mg | Iron: 6mg