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Spicy Chipotle Chicken Chilaquiles

Spicy Chipotle Chicken Breakfast Chilaquiles

A spicy, smoky Mexican breakfast plate full of protein and great flavors. Served in mini cast iron skillets makes it even more fun to eat.
Course Breakfast
Cuisine Mexican
Keyword chilaquiles
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 4 3 cups red chile sauce and 4 chilaquiles
Calories 567kcal
Author Toni Dash


Ingredients for the Chile Sauce:

  • 3 dried Chipotle Chiles (use 2 if you prefer less spicy; it will still be spicy)
  • 28- ounce jar Whole Tomatoes with liquid
  • 1 medium White Onion , rough chopped
  • 4 large Garlic Cloves , peeled
  • 1 Jalapeno Pepper; stem , seeds and inner membrane removed, rough chopped
  • ½ cup fresh Cilantro
  • 1/8 teaspoon Smoked Paprika
  • 1 cup Water from soaking the peppers
  • 2 tablespoons Olive Oil
  • Kosher salt and pepper for seasoning

Ingredients for the Chilaquiles:

  • 4 Corn Tortillas , cut into quarters
  • 2 cups shredded Chicken
  • 6 Eggs , scrambled (with a dash of milk, salt and pepper)
  • 2 ripe Avocados , cut into vertical slices
  • 1 cup Queso Fresca (light-flavored white Mexican cheese), crumbled
  • Crème Fraiche (or Crema which is the Mexican equivalent)
  • Chopped fresh cilantro for garnish
  • Fresh chopped tomato (garnish)
  • Lime slices


Instructions for the Chile Sauce:

  • Place the dried chipotle peppers in a heatproof bowl and cover with 2 cups boiling water. Allow to sit 20-30 minutes until they begin to soften. Remove peppers and reserve 1 cup of the soaking water.
  • Remove the stems and seeds of the chilies; place them in a blender. Add the tomatoes with liquid, onion, garlic cloves, jalapeno, cilantro, smoked paprika and soaking water. Blend until the ingredients combine in a smooth puree.
  • In a large saucepan, add the puree and bring to a boil. Reduce the heat to medium, partially cover and simmer until the mixture thickens slightly, about 15-20 minutes. The sauce may be stored for up to 48 hours at this point or continue making the chilaquiles.
  • In a large, cast iron or heavy skillet, heat the olive oil on medium-high heat until is it shimmering. Reduce heat to medium and carefully add the sauce (beware hot splattering) and stir frequently for 10 minutes at which point the sauce should no longer taste raw. Season with salt and pepper to your taste.

To assemble the Chilaquiles:

  • Spoon 1/2 cup of the chile sauce in each mini 6-inch cast iron skillet and spread to cover the bottom. Dip a quarter of a tortilla in the sauce, coating one side, flip it over and press it into the sauce so it is covered on the top side. Repeat for a total of 4 tortilla quarters, covering the bottom of the pan.
  • Per mini skillet layer on 1/2 cup of chicken, 1/4 of the scrambled eggs, 1/2 avocado sliced, 1/4 cup crumbled Queso Fresca, a dollop of creme fraiche, some chopped tomatoes, sprinkle of chopped cilantro. Extra sauce may be drizzled on the top. Serve with a lime slice.


Calories: 567kcal | Carbohydrates: 36g | Protein: 31g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 303mg | Sodium: 380mg | Potassium: 1323mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2385IU | Vitamin C: 44.9mg | Calcium: 115mg | Iron: 3mg