Recipe courtesy of Mary Sue Milliken and Susan Feniger

Red Chicken Chilaquilles

Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 4-6 servings
Share This Recipe


6 cups chicken stock

1 teaspoon salt, plus more to taste

1/2 teaspoon pepper, plus more to taste

1 pound skinless, boneless chicken breast

2 tablespoons vegetable oil

1 onion, peeled and diced

3 cloves garlic, peeled and minced

2 cups red salsa, recipe follows

2 handfuls corn chips


1 bunch cilantro leaves washed and diced

1/4 onion diced

1/4 cup grated Cotija cheese

1/4 cup Crema, recipe follows, or sour cream


2 tablespoons vegetable oil

1 medium onion, thinly sliced

4 cups diced canned Italian plum tomatoes

1 cup tomato juice

2 garlic cloves, peeled

1 large jalapeno chile, stemmed, seeded if desired

1 teaspoon salt


1 cups heavy cream

1/4 cup buttermilk


  1. Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8-10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.
  2. Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add garlic and cook 2-3 more minutes, do not brown. Add red salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes.
  3. Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3-4 minutes then serve immediately while chips are still half crispy with garnishes on top.


Yield: 1/2 quarts
  1. Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
  2. Add the remaining ingredients, except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in refrigerator 2 to 3 days or in the freezer for weeks


Yield: 2 cups
  1. In a large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week. 
Cast-Iron Skillet Chicken
9m Easy 100%
Crispy Chicken with Corn and Sausage
19m Easy 98%
Skillet Chicken Enchiladas
29m Easy 98%
Crispy Baked Chicken Wings
25m Easy 100%