Skillet Chicken Chilaquiles Rojos Recipe
Skillet Chicken Chilaquiles Rojos are 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.
Servings: 3 servings
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.
Video
Notes
Make-Ahead Tip: You can make the sauce and chicken in advance. Store the sauce and the chicken separately in refrigerator for up to 3 days. When ready to assemble, reheat the sauce, add the chicken, and proceed with the recipe!