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Chicken Chilaquiles with Salsa Roja

Chicken chilaquiles with salsa roja pair shredded rotisserie chicken and thick tortilla chips with a simmered tomato-chile sauce. Add the chips in batches for a mix of coated, tender bites and crisp edges, then finish with queso fresco, crema, and avocado.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the salsa roja
  • 1 can (28 oz) whole peeled tomatoes with juices
  • 0.5 white onion medium, roughly chopped
  • 1 jalapeño medium, stemmed and seeded
  • 2 cloves garlic peeled
  • 0.5 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 1 tbsp neutral oil
For the chilaquiles
  • 2 cups rotisserie chicken shredded
  • 12 oz tortilla chips thick restaurant-style
For the toppings
  • 0.5 cup queso fresco crumbled
  • 0.25 cup Mexican crema
  • 0.25 cup red onion thinly sliced
  • 0.25 cup fresh cilantro leaves
  • 1 avocado medium, diced

Equipment

  • 1 5-quart Dutch oven
  • 1 blender

Method
 

Make the salsa roja
  1. Blend the tomatoes and their juices, onion, jalapeño, garlic, broth, cumin, oregano, and salt until smooth.
  2. Heat the oil in a 5-quart Dutch oven over medium-high heat.
  3. Carefully pour in the salsa and bring it to a simmer.
  4. Reduce the heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.
Cook the chilaquiles
  1. Stir in the chicken and cook over medium-low heat, stirring, until it reaches 165°F, about 3–5 minutes.
  2. Fold in the tortilla chips in 2–3 additions.
  3. Cook for 1–2 minutes, gently tossing until coated but still crisp in places.
Finish and serve
  1. Divide among plates and top with queso fresco, crema, red onion, cilantro, and avocado.
  2. Serve immediately.

Notes

For a balance of coated chips and crisp edges, add the tortilla chips in batches and serve immediately. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a dairy-free option, use dairy-free crema and omit the queso fresco.