Skillet Chicken Chilaquiles Rojos

Brunch for two just got way more exciting with these Skillet Chicken Chilaquiles Rojos (red sauce)! Packed with rotisserie chicken, homemade crispy-yet-chewy tortilla chips, and a bold red chili sauce, this dish will have you dreaming of seconds before you’ve even finished the first round.

What are chilaquiles? A little taste of history

Chilaquiles (pronounced "chee-lah-KEE-lays") are one of those dishes that feel like a warm hug from Mexican culinary tradition. They’re essentially a hearty mix of fried or baked tortilla chips tossed in a rich, flavorful chili sauce and topped with anything from eggs to shredded chicken, pork or beef.

What makes them special is that satisfying balance of textures—the softened chips in sauce mixed with those crisp bits that stay crunchy.

The story of chilaquiles begins with the Aztecs, who are credited with the first known versions of this dish.

Corn, of course, was a central part of their diet, so it's no wonder that they found ways to use tortillas in all sorts of creative, delicious ways.  Originally, it was a way to use up leftover tortillas, transforming what could be simple scraps into something much more nourishing and satisfying.

Over time, chilaquiles became a staple in Mexican households. Families often make them for breakfast or brunch, adding whatever ingredients they have on hand. In fact, if you ask ten different people in Mexico how they make chilaquiles, you’ll likely get ten different answers.

Some swear by red sauce, while others insist green is the only way to go. And the toppings? It’s all about personal preference.

Some like to add a fried egg on top (hello, chilaquiles con huevos!), while others go for shredded chicken or steak, and sometimes even a dollop of crema and a sprinkle of crumbled cheese.

One of the things I love most about chilaquiles is their versatility and how they capture the spirit of Mexican home cooking. They’re a dish born from practicality and simplicity, yet packed with incredible flavor – comfort food at it’s finest.

How to make skillet chicken chilaquiles rojos

Alright, let’s get this skillet magic started! Chilaquiles are all about layers of flavor and texture, so we’ll be building this dish step-by-step to bring that perfect balance of saucy, crispy, and savory.

First up, we’ll toast our chilis and blend them into a rich, fiery red sauce. Then, we’ll bake our own tortilla chips—trust me, it’s worth it! Finally, we’ll bring everything together in the skillet with tender shredded chicken (or a sunny fried egg if you’re going the chilaquiles con huevos route). Ready? Let’s dive into this Mexican brunch classic!

Step 1 | Prepare your tortillas

Chilaquiles start with corn tortillas, and we’re taking them from store-bought to homemade crispy goodness!

• Choose Your Tortillas: Grab some fresh white corn tortillas (they’re my favorite!).
• Cut into Wedges: Slice each tortilla into triangular wedges to mimic traditional tortilla chips.
• Arrange on Baking Sheets: Spread the wedges out on one or two baking sheets. Don’t overcrowd them—you want each piece to toast evenly (photo 1).
• Season Them Up: Drizzle a little oil over the wedges and sprinkle with salt. Toss them around to ensure every chip is nicely coated.
• Bake to Perfection: Pop them in the oven at 425 degrees for about 20 minutes. Rotate the trays halfway through, stirring occasionally. Keep a close eye after the first 2 minutes—you don’t want them to go from golden to burnt in seconds! They should turn a lovely array of colors and become nice and crisp (photo 2).
• Cool Down: Remove the chips from the oven and let them cool while you prepare the sauce.

Step 2 | Make the flavor-packed chili sauce

The heart of our chilaquiles is a rich, homemade red chili sauce. Let’s get to it!

• Blend It Up: Transfer the toasted chilis to a blender. Add jalapeño, poblano chilis, onion, garlic, tomatoes with their juice, roughly chopped cilantro, and a pinch of salt. Blend until smooth—this might take anywhere from 30 seconds to a minute and a half, depending on your blender. 2 text
• Select Your Chilis: We’re using guajillo chilies, but New Mexico or Anaheim dried chilies work too. Look for chilis that are flexible (bend without breaking), not brittle.

• Prep the Chilis: Remove the stems by ripping them off. Shake out the seeds and tear the chilis into large pieces. No need for precision here—they’ll be blended later!

• Optional Safety Tip: If you’re sensitive to chili's, wear gloves to protect your hands while handling them.

• Toast the Chilis: Heat a dry 10 – inch oven safe skillet (I use my cast iron skillet) over medium heat. Add the torn chilis and toast them until fragrant, about 5 minutes. You might start to cough or sneeze—that’s a good sign they’re perfectly toasted! If you see smoke, turn down the heat and continue to toast for another 30 seconds.

Step 3 | Cook the chicken in the sauce

Now it’s time to infuse our sauce with savory chicken goodness!

• If using a rotisserie chicken from your deli, shred the chicken with 2 forks into bite size pieces. 

• Simmer the Sauce: Pour the blended sauce and chicken broth into the same skillet you toasted the chilis in, and bring to a simmer over medium heat. Simmer until sauce is thickened. 

• Cook the Chicken: Nestle your shredded chicken into the simmering sauce. Let this warm up for about 3 – 5 minutes.

Step 4 | Bring it all together

Time to mix those crispy homemade chips with our flavorful sauce and chicken!

• Add the Chips: Gently fold the crispy tortilla wedges into the sauce, ensuring each piece is evenly coated.
• Simmer Briefly: Let the chips soak up the sauce for about 2 minutes, covered. This allows them to soften slightly while retaining that perfect crunch.
• Final Touches: While the chips are simmering, clean up and get ready to garnish your masterpiece.

Step 5 | Serve and garnish

Everything’s ready to plate—let’s make it look as good as it tastes!

• Dish It Out: Serve the chilaquiles straight from your trusty cast iron skillet.
• Garnish Generously: Top with fresh cilantro, avocado slices, chopped white onion, crumbled queso fresco, lime wedges, and a dollop of Mexican crema or sour cream. Add some salsa on the side for an extra kick!
• Enjoy: Dig in and savor every bite of your homemade Skillet Chicken Chilaquiles Rojos. Yum!

Make-ahead tip

You can prepare the sauce and shredded chicken ahead of time. Store them separately in the fridge, and when you’re ready to serve, simply bring the sauce back to a simmer, add the chicken, and continue as usual. Perfect for a stress-free brunch!

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