Chilaquiles Rojos con Pollo (Red Chilaquiles with Chicken)
Crisp tortilla chips simmered briefly in red chilli sauce with shredded chicken, topped with crema, onion and a fried egg.
Made with Pozole rojo base and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £3.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour your ready made pozole rojo base (see the base recipe) into a wide pan and simmer for 10 minutes, until it has reduced by about a third and clings to a spoon.
10 min - 2
Stir in the shredded chicken and heat for 3 minutes until steaming hot all the way through.
3 min - 3
Meanwhile, heat the oil in a frying pan and fry the eggs to your liking, with the whites set and the yolks still soft.
- 4
Tip your ready made totopos (see the base recipe) into the sauce and fold gently for 30 seconds, just until coated but still a little crisp.
- 5
Divide between four plates. Top each with a fried egg, crema, queso fresco, onion and coriander and serve at once.
Tips
- Fold the chips in at the last moment. Some people like them soft, so leave them in for 2 minutes if so.
- Use the freshest, sturdiest tortilla chips you can, thin ones turn to mush.
- A few pickled red onions on top add a sharp finish.
Storing and freezing
Best eaten straight away because the chips go soggy. Keep leftover sauce and chicken in the fridge for 2 days.
Questions
Can I use shop bought tortilla chips?
Yes. Choose plain, lightly salted corn chips without heavy flavouring, and check the pack if you need them gluten free.
Is this a brunch dish only?
Chilaquiles are traditionally a breakfast or brunch dish, a good way to use up stale tortillas, but they work for a quick dinner too.
How do I make it vegetarian?
Leave out the chicken and use a vegetable based red sauce. This version uses a chicken based sauce so is not vegetarian.
More made with pozole rojo base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.