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Smoked Chicken Chilaquiles | Kita Roberts GirlCarnivore
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Smoked Chicken Chilaquiles

This easy brunch recipe uses up leftover smoked chicken for a favorite - chilaquiles! Toss the shredded chicken with leftover tortillas in an enchilada sauce, add eggs and top with all the things for a crazy good and easy to make recipe ready in 20 minutes!
Course Breakfast, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 132kcal

Ingredients

For the Chilaquiles

  • 1 cup Leftover smoked chicken chopped
  • 5 to 6 Tortillas
  • 1 ½ cup Enchilada Sauce divided
  • 3 to 4 eggs
  • ½ cup cheese

For toppings / Garnish

  • ½ red onion chopped
  • ½ red pepper chopped
  • fresh cilantro chopped

Instructions

Make the chilaquiles

  • Preheat the smoker or oven to 350. 
  • In a large preheated cast iron skillet, reheat the leftover smoked chicken.
    1 cup Leftover smoked chicken
  • Stir in 1 cup of the enchilada sauce to coat and heat through. 
    1 ½ cup Enchilada Sauce
  • Rip or chop the tortillas into wedges and dip them into the remaining enchilada sauce and add them to the chicken mixture.
    5 to 6 Tortillas
  • Toss to combine.
  • Spoon the remaining enchilada sauce over top if needed (things are looking too dry) and season with salt and pepper to taste. 
  • Using a large spoon, make several little nooks into the tortilla and chicken mix and gently lay a cracked egg into each nook.
    3 to 4 eggs
  • Slide the skillet into the smoker or oven and cook until the eggs are just startign to set. 
  • Carefully, top with cheese and cook a few minutes longer until the cheese melts and the eggs are cooked to your desired doneness.
    ½ cup cheese

Garnish and Serve

  • Top with the peppers, onions, and cilantro.  
    ½ red onion, ½ red pepper, fresh cilantro
  • Serve hot, scoop out portions with a fried egg and serve on indivusual platters.

Video

Notes

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 international section of my local market when I don't have homemade sauce on hand. 
This recipe can be made in an oven or smoker. 

Nutrition

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