Go Back
+ servings
Smoked Chicken Chilaquiles | Kita Roberts GirlCarnivore

Smoked Chicken Chilaquiles

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 132kcal


  • 1 cup Leftover smoked chicken chopped
  • 5 to 6 Tortillas
  • 1 ½ cup Enchilada Sauce
  • 3 to 4 eggs
  • ½ cup cheese
  • ½ red onion chopped
  • ½ red pepper chopped
  • handful cilantro


  • Preheat the oven to 350. 
  • In a large cast iron skillet, reheat the chicken. Stir in 1 cup of the enchilada sauce to coat and heat through. 
  • Rip or chop the tortillas into wedges and dip them into the remaining enchilada sauce and add them to the chicken mixture.
  • Spoon the remaining enchilada sauce over top. Season with salt and pepper to taste. 
  • Make several little nooks into the tortilla and chicken mix and gently lay a cracked egg into each nook.
  • Slide the skillet into the oven and bake until the eggs are set. 
  • Top with cheese and cook a few minutes longer until the cheese melts. 
  • Top with the peppers, onions, and cilantro.  



If you want to master chilaquiles, take a few extra moments to fry the leftover tortillas in a bit of oil before rolling them in red sauce. Frying helps them not soak up as much sauce and remain a little crunchy when they cook. 
Leftovers for this can be hard to manage as the tortillas will get soggy quickly. However, if you really want to enjoy them the next day, wrap them in foil and store in the fridge until then and reheat in the foil (or back in the cast iron pan) with a fresh egg in an oven preheated to 350 degrees for 15-20 minutes or until the egg has set.
I use canned enchilada sauce found in the internation section of my local market when I don't have homemade sauce on hand. 


Serving: 1g | Calories: 132kcal | Carbohydrates: 9g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 878mg | Potassium: 90mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1225IU | Vitamin C: 22mg | Calcium: 105mg | Iron: 0.8mg