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Red Chile Chicken Chilaquiles

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  • Prep 40 min
  • Total 1 hr 30 min
  • Servings 4
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A traditional Mexican breakfast or brunch, these spicy red chilaquiles will really kick-start your day! Flavorful, spicy red chile sauce meets creamy cheese, hearty shredded chicken and corn tortillas to create a craveable, satisfying meal that serves four. This red chilaquiles recipe will have everyone coming back for savory seconds!
By Yvette Marquez
Updated Mar 9, 2023
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Red Chile Sauce (yields 3 1/2 to 4 cups)

  • 3 oz California or New Mexico red chile pods
  • 2 1/2 cups water
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 cloves garlic
  • 1 can (8 oz) tomato sauce


  • 8 corn tortillas
  • 1 tablespoon canola oil
  • 2 cups Red Chile Sauce
  • 1 1/2 cups shredded cooked chicken
  • 1 cup shredded Oaxaca or Muenster cheese (4 oz)
  • 1/3 cup finely chopped green or red onions
  • 1 cup crumbled queso fresco, Cotija or feta cheese (4 oz)
  • Fresh cilantro sprigs
Make With
Gold Medal Flour


  • 1
    To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
  • 2
    Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
  • 3
    In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
  • 4
    To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
  • 5
    Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    When working with the red chiles, wear plastic or rubber gloves. If your hands touch the peppers, make sure to wash them well.
  • tip 2
    Want to make your red chile sauce ahead of time? It can be stored in airtight containers in the refrigerator for up to a week or in the freezer for up to six months.


Nutrition Facts are not available for this recipe
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