Spicy Chicken Chilaquiles

Craving a Mexican dish, but tacos, burritos, or any of the other common staples not sounding great? These spicy chicken chilaquiles are the perfect new recipe to try – and they are guaranteed to wow a crowd! Like all spicy food, the spice level is totally up to you! Just adjust the amount of jalapeno and cayenne pepper to your liking.

I served my chilaquiles with homemade black refried beans. I like to cook my beans fresh, so I used the Wild Harvest organic black beans for only half the package, did the rapid soak, and followed the refried beans recipe on the package. I did leave out the jalapeno and added in some homemade salsa from this recipe instead. Also, when pureeing in the food processor, I found the beans to be too dry, so I added about ½ cup of chicken broth, and they came together really nicely!

Now, without further ado, let’s get cooking!

chicken chilaquiles



Red Salsa

  • 2 pints grape tomatoes (can sub roma tomatoes)
  • ¾ large white onion, loosely chopped
  • 1 jalapeno, coarsely chopped (I left in the seeds to keep it spicy, you can remove them for a milder salsa)
  • 2 cups cilantro, coarsely chopped
  • 1 Tbsp minced garlic
  • Salt to taste
  • 1 tsp sugar
  • Juice of two small limes or 1 large

homemade red salsa



  • ½ Bag of tortilla chips (I used Mission Rounds)
  • 1 avocado
  • 2/3 cup cotija cheese
  • 3-4 eggs
  • Optional toppings
    • 1 cup chopped cilantro
    • Lime wedges
    • Mexican crema
    • Extra red salsa (you will have extra!)



  1. Combine all chicken ingredients in an air-tight Tupperware and marinade at least 4 hours or overnight
  2. Put marinated chicken into crockpot on 4-hour high
  3. When chicken is falling apart, pull from crockpot and shred. Put back in crockpot for about 1-2 hours to absorb more juices.

Red Salsa

  1. Put whole grape tomatoes, chopped onion, jalapeno, garlic, and cilantro into food processor and pulse until everything is well combined and only a bit chunky
  2. Add lime juice, salt and sugar. Taste it now to see if you need to add anything else to get it perfect!


  1. Add 2 cups of red salsa and the shredded chicken to a cast iron skillet (or any large, deep skillet)
  2. Combine everything and bring to a simmer
  3. Add about ½ bag of the tortilla chips and mix well in the pan. The chips will soften and reduce in about 3-5 minutes. Keep mixing them in so every chip is eventually submerged
  4. Once chips are all softened, crack your eggs on top and apply a cover. Cook until whites are stiff but yolks are still runny
  5. Remove pan from heat a sprinkle with cotija cheese
  6. Top each serving with cilantro, more cotija, extra salsa, or whatever sounds good to you! Serve with a spoonful of the homemade black beans, and enjoy!

This recipe makes about 6 servings.




2018-12-20T16:31:02+00:00December 20th, 2018|Recipes|0 Comments

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