This dish can be found all over Mexico in myriad variations. Some call for a long, slow simmer that reduces the chips to mush, while others—like this one—preserve more textural contrast.
|~||oil for frying chips|
|8||tortillas, cut for chips*|
|2–3||salsa roja (red sauce)|
|2||cups||shredded cooked chicken|
|1||large||white onion, chopped|
|1||pound||queso fresco, crumbled|
|*Store bought chips are a poor choice for this dish as they break and get soggy.|
Line a baking sheet with paper towels and set aside.
- Pour 1/2 inch of oil into a large, heavy-bottomed skillet and heat over a medium-high flame until almost smoking.
- Fry the chips in batches until crisp. Stir them frequently to promote an even color and prevent burning.
- Place the chips on paper towels to drain as they are finished.
- Drain the excess oil from the pan, then add the salsa and heat to a simmer.
- Add the chips to the pan and carefully stir to coat each chip with the salsa.
- Sprinkle in the chicken and fold gently to incorporate.
- Spoon the chilaquiles onto serving plates and top each with onions, queso fresco, sour cream and cilantro.
- Serve immediately.