Chiliquiles hail from the tasty kitchens of Mexico and is usually eaten for breakfast or brunch. This is quick and easy recipe to put together and is inexpensive, too.
There are many variations of this dish, some using red salsa, salsa verde and mole. Traditionally, triangles of corn tortillas are fried until golden (called totopos,) then scrambled with eggs and topped off with sauce and cheese. Slices of avocado, raw onions, crema or sour cream can also be added to the plate. I used the garden salsa here as I love the fresh taste. Fresh salsas are usually refrigerated in your grocery store.
My version of Chicken Chiliquiles uses shredded chicken, red salsa, Cotija cheese - topped off with a fried egg making this recipe more suitable for brunch than breakfast. This is a very tasty recipe and fingers are allowed!
Check out my chef's notes at the end of the recipe for alternatives ingredient options on creating your own version of this very popular Mexican recipe. This recipe serves 4 people with two eggs each, but feel free to cut that down if you wish. Enjoy!
Oil for frying
8 corn tortillas
4 cups cooked and shredded rotisserie chicken
1 container of fresh salsa (mild, medium or hot)
8 medium sized eggs
Cotija cheese, crumbled
Avocado or guacamole
White onion, diced
Crema or sour cream
1. Heat a small amount of oil in a frying pan and over medium heat. Cut the corn tortillas into triangles and fry on both sides until they become golden brown, approximately 1 minute per side. Drain on paper towels.
2. Add the chicken to the same pan with the salsa and heat through. In a separate pan fry the eggs. I love my eggs easy-over, but cook yours the way you like them.
3. Place the tortilla chips in a bowl or on a plate, next the salsa and chicken, sprinkle with the cheese and top off with the eggs. Garnish with avocado slices and any other toppings you wish. This is totally delicious and quick to make. I really hope you enjoy.
If you want to skip frying the tortillas then by all means purchase your favorite tortilla chips and just warm them up in the microwave, oven or stove top until heated through before assembling the dish.
Any type of salsa or southwestern sauce can be substituted in this recipe and refried beans on the bottom of the plate are also a great addition. Have a look around your grocery store on the international aisle for something different to experiment with.
Scrambled eggs are traditionally used in this recipe which should be added on top of the chips and then topped with the sauce.