There are a few foods that feel like a hug in a bowl: warm, comforting, tangy, and just a little bit crunchy. Chicken Chilaquiles is exactly that—bright, smoky tomato-chile sauce spooned over crisp tortilla wedges, studded with tender chicken, and finished with creamy cheese and bright garnishes. It’s the kind of dish you make when you want something satisfying without fuss, and the kind of plate that impresses when friends pop over for a relaxed weekend brunch.

This version leans on dried ancho chiles for a deep, fruity heat, a fresh jalapeño for lift, and canned whole tomatoes for a thick, rustic sauce. Chicken breasts simmer in the sauce until they’re tender and flavorful, then the crisped tortilla wedges soak up all that goodness. Finish with queso fresco (or a similar crumbly cheese), avocado, sliced radishes, and a squeeze of lime for contrast. The whole recipe comes together in about an hour and serves four with generous portions.

Why you’ll love this recipe

Bold, layered flavors from dried ancho chiles and fresh jalapeño.
Simple technique: make the sauce, poach the chicken in it, fry tortillas, then assemble.
Flexible garnishes let you customize texture and brightness to taste.
Comforting, shareable, and great for brunch or a family dinner.

Ingredients

3 dried ancho peppers, stemmed and seeded
1 jalapeno, stemmed, seeded, and chopped
1 (28-ounce) can whole peeled tomatoes
1/2 cup chopped onion
3 garlic cloves, chopped
1/4 cup fresh cilantro leaves
1 cup chicken broth
2 boneless, skinless chicken breasts
15 corn tortillas (6-inch), each cut into 4 wedges
2 cups Vegetable oil
salt
1/4 cup queso fresco cheese, or feta cheese
Garnish: chopped red onion, chopped avocado, sliced radishes, sour cream, lime, cilantro

Equipment

Large skillet or sauté pan
Medium saucepan
Blender or immersion blender
Paper towels
Tongs or slotted spoon
Sharp knife and cutting board

Prep notes

Pick ripe avocados for creamy garnish and a firm, not-brittle red onion for crunch. If you prefer milder heat, remove the jalapeño seeds and ribs; if you want more heat, leave some in. When working with dried ancho peppers, tear them open and shake out the seeds to avoid bitterness. Keep all ingredients measured and ready before you start—the sauce comes together quickly.

Step-by-step instructions

Toast and rehydrate the ancho peppers:
Place a dry skillet over medium heat. Toast the 3 dried ancho peppers for about 20–30 seconds per side, just until fragrant and pliable—don’t let them burn. Transfer the peppers to a bowl and cover with 2 cups of hot water. Let them soak for 15 minutes to fully rehydrate.
Prepare the sauce ingredients:
While the ancho peppers soften, chop 1/2 cup onion, 3 garlic cloves, and the 1 jalapeno (stemmed, seeded, and chopped). Drain the 1 (28-ounce) can whole peeled tomatoes into a bowl, reserving the juices. Pull the softened ancho peppers from their soaking liquid, discarding the soak water but reserving the peppers and a couple of tablespoons of the softened water for the blender if needed.
Blend the sauce:
In a blender, combine the rehydrated ancho peppers, chopped jalapeño, chopped onion, chopped garlic, 1/4 cup fresh cilantro leaves, and the canned whole tomatoes. Add about 1 cup of the reserved tomato juices or a splash of the pepper soak water if the blender needs liquid. Puree until smooth and slightly coarse—aim for a texture with some body, not a paper-thin sauce. Taste for salt and adjust lightly.
Cook the sauce:
Pour the blended sauce into a medium saucepan and bring it to a simmer over medium heat, stirring occasionally. Let it bubble gently for 6–8 minutes to cook out raw flavors and concentrate the sauce. Stir in 1 cup chicken broth to loosen the sauce and give it a silky finish. Taste and season with salt to your liking.
Poach the chicken:
Nestle the 2 boneless, skinless chicken breasts into the simmering sauce. Reduce heat to low, cover the pan, and simmer gently for 12–15 minutes, or until the internal temperature of the chicken reaches 165°F and the meat is cooked through. Flip the breasts once about halfway through cooking so they cook evenly. Once cooked, transfer the chicken to a plate and let it rest for a few minutes, then shred or slice into bite-sized pieces.
Fry the tortilla wedges:
While the chicken is finishing, pour 2 cups vegetable oil into a large skillet and heat over medium-high until shimmering but not smoking—about 350°F if you’re using a thermometer. Pat the 15 corn tortillas dry if they’re slightly damp. Fry the tortilla wedges in batches for 1–2 minutes per side, turning once, until they’re crisp and golden brown. Use tongs or a slotted spoon to transfer fried wedges to a paper towel–lined tray and immediately season lightly with salt.
Assemble the chilaquiles:
Return the shredded or sliced chicken to the simmering sauce and stir to coat so the meat absorbs the flavor. To serve, arrange a layer of fried tortilla wedges on a large platter or individual plates, spoon several ladles of the warm sauce and chicken over the chips, and let them soak for a minute or two so the tortillas soften slightly but still retain some crunch.
Finish and garnish:
Crumble 1/4 cup queso fresco (or feta) over the top. Add chopped red onion, chopped avocado, and sliced radishes for texture and brightness. Dollop sour cream to taste, squeeze lime over the dish, and sprinkle additional cilantro leaves for color and fresh flavor. Serve immediately so the contrast of crunchy and saucy textures stays vivid.

Serving suggestions

Chicken Chilaquiles is great on its own or paired with simple sides. A light green salad or refried beans keeps the meal grounded without competing with the bold sauce. For brunch, offer fried or sunny-side-up eggs on the side—runny yolks mingle beautifully with the sauce. A pitcher of iced hibiscus tea or a bright citrus beverage complements the smoky-chile notes.

Troubleshooting and tips

If the sauce tastes bitter, it may be from charred pepper seeds. Remove seeds before toasting and rehydrating, and toast peppers briefly.
Too thin? Simmer the sauce longer to reduce and concentrate. Too thick? Stir in a splash more chicken broth until you reach the preferred consistency.
Crunch preference: If you like softer chilaquiles, toss the tortilla wedges with the sauce in the pan and cover for 1–2 minutes. For crispier results, spoon sauce over the chips at the table so they stay crispier longer.
Make ahead: Prepare the sauce and keep it refrigerated for up to 3 days. Reheat gently, add chicken to warm through, and crisp the tortillas just before serving.

Ingredient notes and swaps

Dried ancho peppers: These give a deep, fruity mild heat. If you can’t find them, guajillo peppers are a reasonable substitute though the flavor profile will shift slightly toward brighter, smokier notes.
Queso fresco or feta: Both offer a clean, salty crumbly finish. Use the one you prefer; feta brings a tangier note while queso fresco is milder.
Chicken breasts: Boneless, skinless breasts keep the dish lean and simple. You can substitute boneless thighs for more richness—keep the same quantity and check for doneness.
Corn tortillas: Traditional and gluten-free; corn gives the authentic texture and flavor. If you only have flour tortillas, they’ll work but will fry up differently and be richer.

Make it a crowd-pleaser

To feed a larger group, multiply the sauce and chicken amounts and fry tortillas in additional batches. Lay the chips on a large serving tray and spoon the saucy chicken over them just before guests dig in. Offer all garnishes in small bowls so everyone customizes their portions. The contrast of warm sauce, crisp tortilla, creamy avocado, and tangy cheese always disappears first.

Storage and reheating

Store leftover sauce and chicken in an airtight container in the refrigerator for up to 3 days. Keep fried tortilla wedges separate so they don’t get soggy in the fridge. To reheat, warm the sauce gently on the stovetop, add the chicken to warm, and crisp the tortilla wedges in a 375°F oven for 5–8 minutes or briefly in hot oil. Assemble and garnish just before serving.

Final thoughts

Chicken Chilaquiles is a joyful mash-up of textures and flavors: smoky ancho, bright jalapeño, tangy tomatoes, crisp tortillas, and pillowy chicken. It’s easy enough for a weeknight, special enough for company, and flexible so you can make it your own. After one bite, you’ll understand why this Mexican staple is so beloved in kitchens everywhere—simple ingredients, big personality, and comforting results.

Ready to cook? Gather your peppers, tomatoes, and tortillas, and get started. These chilaquiles reward a bit of hands-on attention with layers of flavor that feel like a celebration at the table.

Chicken Chilaquiles

Tangy ancho-tomato sauce with shredded chicken and crisp fried tortilla wedges makes a satisfying, family-style chilaquiles.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

3 dried ancho peppers stemmed and seeded
1 jalapeño stemmed, seeded, and chopped
1 (28-ounce) can whole peeled tomatoes undrained
1/2 cup onion chopped
3 garlic cloves chopped
1/4 cup fresh cilantro leaves
1 cup chicken broth
2 boneless, skinless chicken breasts
15 corn tortillas (6-inch) each cut into 4 wedges
2 cups vegetable oil
salt to taste
1/4 cup queso fresco or feta cheese
garnishes chopped red onion, chopped avocado, sliced radishes, sour cream, lime, cilantro

Equipment

Skillet or Dutch Oven
Small Bowl
Blender
Tongs
Paper Towels
Frying Thermometer

Method

Remove stems and seeds from the ancho peppers; toast them in a dry pan over medium heat 1–2 minutes per side until fragrant, then place in a small bowl and cover with boiling water. Soak 15 minutes, then drain.
In a blender, combine the soaked ancho peppers, chopped jalapeño, the undrained can of whole tomatoes, chopped onion, garlic, and cilantro; blend 60–90 seconds until fairly smooth.
Pour the sauce into a large skillet or Dutch oven and stir in the chicken broth.
Add the chicken breasts to the sauce, bring to a simmer, and cook about 20 minutes, turning once halfway, until chicken is cooked through.
Reduce heat to low, remove the chicken, shred or cut into bite-size pieces, then return the chicken to the skillet and keep warm while you make the chips.
Heat the vegetable oil in a heavy pot or Dutch oven to about 350°F (175°C). In batches, fry the tortilla wedges about 1 minute total, flipping halfway, until crisp. Drain on paper towels and sprinkle with salt.
Turn off the heat under the sauce and add the fried tortilla chips, pressing them into the sauce so they soak up flavor.
Sprinkle the queso fresco (or feta) over the top and finish with chopped red onion, avocado, sliced radishes, sour cream, lime, and cilantro as desired; serve immediately.