Traditional Mexican Chilaquiles with Spicy Red Sauce, Chicken, and Avocado

April 26, 2024

Chilaquiles are a classic Mexican breakfast dish that turns day-old tortillas into a delicious morning feast. This version, featuring spicy red sauce, shredded chicken, and creamy avocado, offers a satisfying meal to start the day with a balance of rich flavors and hearty ingredients.


For the Chilaquiles:

  • 12 corn tortillas, cut into eighths
  • Vegetable oil, for frying
  • 1 cup cooked and shredded chicken
  • 1 large ripe avocado, peeled and sliced
  • 1/2 cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • 1/4 cup finely chopped red onion

For the Spicy Red Sauce:

  • 4 medium tomatoes, halved
  • 2 cloves garlic
  • 1 small onion, quartered
  • 2-3 dried guajillo chiles, seeded and stemmed
  • 1-2 chipotle peppers in adobo sauce (adjust to spice preference)
  • 1 teaspoon ground cumin
  • Salt to taste
  • 1 cup chicken broth (more if needed)


  • Prepare the Tortillas: In a large skillet, heat the vegetable oil over medium-high heat. Fry the tortilla pieces in batches until they are crispy and golden. Drain them on paper towels to remove excess oil.
  • Make the Spicy Red Sauce: In a dry skillet over medium heat, roast the tomatoes, garlic, and onion until they are charred and soft. Remove them from the skillet and let cool slightly.
    Rehydrate the guajillo chiles in hot water for about 10 minutes until they soften.
    Blend the roasted tomatoes, garlic, onion, softened guajillo chiles, chipotle peppers, cumin, and salt with chicken broth until smooth. Strain the mixture back into the skillet, bring to a simmer, and cook for 10 minutes, adjusting the seasoning as needed.
  • Combine Ingredients: Reduce the heat to low and stir the crispy tortillas into the sauce, coating them evenly. Let them soak up the sauce for a few minutes but not too long; you want some pieces to stay a bit crispy. Gently fold in the shredded chicken and warm through.
  • Serve: Spoon the chilaquiles onto plates. Top each serving with sliced avocado, crumbled queso fresco, chopped cilantro, a dollop of sour cream, and some chopped red onion.

Chilaquiles with spicy red sauce, chicken, and avocado make for a vibrant and flavorful breakfast that embodies the spirit of Mexican cuisine. This dish is not only deeply satisfying but also a beautiful way to use simple ingredients to create something extraordinary.

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