Meal Kit

Santa Fe-Style Chicken Chilaquiles

with salsa rojo and Cotija cheese

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • 2 Chicken Breasts
  • Info
    8 fl. oz. Liquid Egg
  • 2 Roma Tomatoes
  • 1 Yellow Onion
  • 4 oz. Cilantro Sprigs
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Cotija Cheese
  • 1 Jalapeño Pepper
  • 2 Garlic Cloves
  • 4 Tortillas

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Core Roma tomatoes and cut into 1/2" dice. Stem jalapeño, halve, seed, and mince. Mince cilantro (no need to stem). Mince garlic. Halve and peel onion. Cut halves into 1/4” dice. Quarter tortillas. Rinse chicken breasts, pat dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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 1/2 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 1/2 tsp. salt and a pinch of pepper. Remove salsa to a bowl. Wipe pan clean.

  5. 5

    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 1/4 tsp. salt and a pinch of pepper.

  6. 6

    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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