All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Traditionally served as a brunch or breakfast in Mexico (and considered a fabulous way to make use of extra tortillas), chilaquiles have become uber trendy in the United States, cited as being the favorite hangover food of sunglasses-clad Beverly Hills celebrities. But we adore this dish for its down-to-Earth appeal and delicious use of fresh ingredients. Housemade tortilla chips, fluffy scrambled eggs, and juicy pulled chicken are slathered in a salsa rojo you make yourself and topped off with cool Cotija cheese and crema. This is a wake up call you don't have to be a hard-partying A-Lister to appreciate.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Core Roma tomatoes and cut into ½" dice. Stem jalapeño, halve, seed, and mince. Mince cilantro (no need to stem). Mince garlic. Halve and peel onion. Cut halves into ¼” dice. Quarter tortillas. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Bake the Tortilla Chips
Place quartered tortillas on one prepared baking sheet. Toss with 1 Tbsp. olive oil and season with a pinch of salt and pepper. Bake until golden brown and crispy, 10-12 minutes, turning halfway through. Remove from oven and allow to cool. While chips bake, cook chicken.
Cook the Chicken
Heat 2 tsp. olive oil a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until golden brown, 2-3 minutes. Transfer chicken to second prepared baking sheet. Bake until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Rest 5 minutes until cool enough to handle. Shred chicken with two forks or your hands into bite-sized pieces. Wipe pan clean and reserve.
Prepare the Salsa Rojo
Heat 2 tsp. olive oil in pan used to sear chicken over medium-high heat. Add tomatoes, garlic, onion, 1 Tbsp. jalapeño, and cilantro (reserve a pinch for garnish) to hot pan. Cook, stirring occasionally, until fragrant, 2-3 minutes. Add ½ cup water to pan and bring to a simmer. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Using a fork or potato masher, mash to consistency of chunky salsa. Season with ½ tsp. salt and a pinch of pepper. Remove salsa to a bowl. Wipe pan clean.
Cook the Eggs
Heat 1 tsp. olive oil in pan used for salsa over medium heat. Add liquid egg to hot pan and cook until firm and scrambled, 3-4 minutes. Season with ¼ tsp. salt and a pinch of pepper.
Plate the Dish
Place chips on a plate and top with chicken, salsa rojo, and eggs. Garnish with remaining cilantro, sour cream, and Cotija cheese.
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