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Chipotle Chilaquiles Recipe

The chipotle salsa gives this chilaquiles a different taste than your regular red or green chilaquiles. Since I now live in Texas, it’s so easy for me to find more ingredients related to our rich Mexican cuisine. 
Course Antojitos, Chicken
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 hours 15 minutes
Servings 4
Calories 301kcal


  • 2 medium size tomatoes
  • 1 garlic clove peeled
  • 1 ½-in slice of white onion
  • 2 Pickled chipotle peppers
  • 4 Tablespoons vegetable oil
  • 6 corn tortillas cut into 6 or 8 triangles.
  • 1 cup cooked turkey or chicken shredded
  • Salt and pepper to season
  • ¼ cup of queso fresco crumbled
  • ¼ cup Mexican cream


  • 1 tablespoon of red onion thinly sliced
  • 1 tablespoon of cilantro leaves



  • Cook tomatoes, 1 garlic clove and the slice of onion in a saucepan covered with water. Simmer for about 12 to 15 minutes until soft and tender. Drain the water, reserving ¼ cup of the cooking liquid.
  • In a blender, puree the Chipotle peppers, with the tomatoes (skin removed), garlic, and onion slice. Add the reserved liquid if needed to get a saucier texture. You should have about 2 cups of sauce. Set aside.


  • Heat 3 tablespoons of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process until you finish with the rest of the tortillas.
  • Clean the frying pan with a paper towel, turn the heat to medium, and add 1 tablespoon of oil.
  • Add the sauce, and once it comes to a boil, turn the heat down and cook for 5 minutes. Season the sauce with salt and pepper.
  • Carefully stir in the tortillas to avoid breaking them. Add the turkey or chicken and coat it with the salsa. Cook for 2 minutes for crispy chilaquiles, if you want a softer texture let it cook for 1 more minute.
  • Serve garnished with crumbled cheese, cilantro, onion, and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to this plate.


Epazote is traditionally added to the chilaquiles, but I don’t add it in this sauce to keep the chipotle pepper as the main flavoring in the dish.


Calories: 301kcal | Carbohydrates: 22g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 23mg | Sodium: 148mg | Potassium: 221mg | Fiber: 3g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 6.8mg | Calcium: 108mg | Iron: 0.7mg