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.
Kitchen Notes and Tips
If chilaquiles con pollo (with chicken) sounds like a brunch dream, then this red sauce recipe is here to make it come true! We kept things easy with rotisserie chicken but went all-in on flavor with a homemade chili sauce that brings some serious depth. And forget those sad, store-bought chips! Baking our own gives that perfect balance between crispy and saucy, so every bite hits just right. Ready to dive in? This skillet chilaquiles recipe is the cozy, comforting brunch for two you didn’t know you needed!
If you’re more of a chilaquiles con huevos person (with eggs), skip the chicken and throw a fried egg on top. It’s just as delicious with that creamy yolk mingling in the sauce. But today, we’re going the chicken route with a little help from a rotisserie chicken from your grocery deli for a shortcut that’s full of flavor. If you like this Mexican skillet meal, be sure to try this skillet tex-mex cheese and onion enchilada with montary sauce or Green Chicken enchilada recipe.
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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!
- 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.
- Blend It Up: Transfer the toasted chili's to a blender and blend for about 30 seconds until they are a fine powder. 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
- 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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Skillet Chicken Chilaquiles Rojos Recipe
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Equipment
Ingredients
For the tortilla chips:
- 6 6-inch corn tortillas , cut into 8 wedge
- 1 tablespoon vegetable oil
- Salt to taste
For the rojo sauce
- 3 dried guajillo chilis stemmed, seeded, and torn into ½-inch pieces (⅓ cup) Note: New Mexican or Anaheim chilis can be substituted for the guajillo chilis.
- 7 ounce can Rotel tomatoes with hatch chili
- ½ cup finely chopped onion
- ½ poblano chili stemmed, seeded, and chopped
- ½ jalapeño chili stemmed, seeded, and chopped
- 2 garlic cloves peeled and chopped
- 4 sprigs fresh cilantro
- ¾ cup chicken broth
For the chicken:
- 8 – 10 ounces rotisserie chicken or boneless skinless chicken breasts, trimmed (1 cup)
For serving:
- 2 ounces queso fresco crumbled (½ cup)
- ½ avocado halved, isn’t it already halved?? pitted, and cut into ½-inch pieces
- Salsa for garnish. I love Willy’s Sweet and Spicy – they nailed it on their tagline – It’s addicting.
- Sour cream
- Lime wedges
Instructions
Make the Tortilla Chips:
- Preheat oven to 425 degrees F. Place tortilla wedges on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to coat, then spread them out evenly. Bake for 20 minutes, stirring frequently, until crisp. Let cool.
Prepare the Sauce:
- Toast the guajillo chilies in a 10-inch dry oven-safe skillet like a cast iron skillet over medium heat until fragrant, about 5 minutes. Transfer the chilies to the bowl of a blender and blend until they become a fine powder.
- Now add the jalapeño, poblano, ¼ cup plus 2 tablespoons onion, garlic, tomatoes with juice, cilantro, and ¼ teaspoon salt. Blend until smooth, about 1 minute.
Cook the Chicken in the Sauce:
- Pour the sauce into the skillet, add chicken broth, and bring to a simmer over medium heat until thickened, about 4 minutes.
- Add shredded rotisserie chicken to the sauce directly, cooking for about 2 minutes to warm through.If using raw chicken: add it directly to the sauce and poach for 15-20 minutes until cooked through. Remove, shred, and return to the sauce.
Combine Chips and Sauce:
- Remove skillet from heat, add the baked tortilla chips to the skillet, stirring gently to coat. Cover and let simmer for 2 minutes to soften slightly. To serve: Garnish with cilantro, avocado, onion, queso fresco, lime wedges, sour cream, and salsa.
Notes
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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