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Best Easy Chilaquiles con Pollo Recipe

Name: Best Easy Chilaquiles con Pollo Recipe
Total time: 40 min
Yield: 250 g
Ingredients: corn tortilla chips 4 cups; cooked shredded chicken breast 12 oz; eggs 2 pieces; crema 1 cup; queso fresco 3 oz; sliced avocado 1 pieces; tomato salsa (red or green) 1.5 cups; onion 0.5 cups; fresh cilantro 0.25 cup; vegetable oil 2 tbsp; salt 0.5 tsp; black pepper 0.25 tsp

Crispy tortilla chips in salsa topped with shredded chicken, crema, and cheese. Adding chicken makes this family breakfast high in protein and hearty enough to fuel the entire morning.

Cook 40 min Difficulty NORMAL 390 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

corn tortilla chips 4 cups
cooked shredded chicken breast 12 oz
eggs 2 pieces
crema 1 cup
queso fresco 3 oz
sliced avocado 1 pieces

Seasonings/Sauce

tomato salsa (red or green) 1.5 cups
onion 0.5 cups
fresh cilantro 0.25 cup
vegetable oil 2 tbsp
salt 0.5 tsp
black pepper 0.25 tsp

Nutrition summary

Carbohydrates 35 g 36%

Protein 28 g 29%

Fat 15 g 35%

Serving size 250g

Cooking steps

1

Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat, then add the diced onion and sauté for 2 minutes until just softened.
2

Pour in the salsa and simmer for 4-5 minutes, allowing some moisture to evaporate; adjust the heat to medium-low to avoid splattering.
3

Gently fold in the tortilla chips, coating them well, and cook for 3-5 minutes, stirring occasionally until edges are slightly softened but still crisp in the center.
4

Lower the heat to low and arrange the shredded chicken evenly over the chips; cover and steam for 2 minutes to warm through without drying out the chicken.
5

While the chilaquiles steam, fry or poach the eggs in a separate pan to your preferred doneness.
6

Divide mixture between plates. Top each portion with eggs, spoonfuls of crema, crumbled queso fresco, sliced avocado, fresh cilantro, and a sprinkle of salt and black pepper.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredients of Chilaquiles con Pollo are the crispy corn tortilla chips and the tender shredded chicken breast. These elements create the classic texture, flavor, and high-protein character of the dish—especially when paired with the vibrant salsa, crema, and queso fresco toppings.

Q. How do I keep the chips from getting soggy when adding salsa?

To maintain the chips’ appealing crispness, preheat the salsa and only fold the tortilla chips into the hot salsa just before serving. Cook the chips for just 3-5 minutes and avoid overmixing. This way, they absorb some flavor but retain texture without turning soggy.

Q. What is the protein-to-carb ratio per serving?

Each serving provides 28g of protein and 35g of carbohydrates, with protein representing about 29% of calories and carbs about 36%. This makes the dish both high in protein and suitable for a balanced, hearty breakfast.

Q. Which ingredient lifts the flavor the most in Chilaquiles con Pollo?

The tomato salsa is the flavor backbone, infusing the tortilla chips and chicken with freshness and spice. Using a flavorful, homemade or high-quality salsa can make the biggest difference in the dish’s overall taste.

Q. Can I prepare components ahead for quicker breakfast assembly?

Yes! You can prep the shredded chicken, chop the onions and cilantro, and gather toppings in advance. When ready to eat, simply cook the salsa, assemble with chips and chicken, and top as directed for a speedy, fresh breakfast.

Best Easy Chilaquiles con Pollo Recipe

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