Chilaquiles with Salsa Rojo and Chicken 

May 1st, 2023

Another recipe from a former WFM prepared foods powerhouse Greg. This dish is traditionally eaten for breakfast, perhaps after a Cinco De Mayo celebration, but it doesn’t stop being delicious in the evening. Crispy tortillas quickly simmered in a smokey sauce and topped with salty cheese always wins.

This recipe is super easy to riff on and a great way to use up odds and ends you may have in the kitchen. Add avocado and a scoop of sour cream, punch it up with a squeeze of lime, or dab it with your favorite hot sauce; shred a bit of lettuce to remove guilt. Be a hero and drop a fried egg on it. It’s supposed to be a party.

Serves 2-4


  • 1 pint WFM fire-roasted salsa
  • 1 medium jalapeno, thinly sliced (about ¼ cup)
  • ½ cup yellow onion, diced small
  • 1 bunch cilantro, roughly chopped
  • 4-5 radishes, thinly sliced or chopped
  • 2-3 chicken breasts, shredded or sliced*
  • 1 cup chicken stock
  • 12 oz Cotija, crumbled
  • 1 bag tortilla chips, chef’s choice
  • 2 Tbsp oil

*This is a great place to use up leftover chicken, be it from the grill, skillet, or oven. You could even poach a few chicken breasts and use the broth in this recipe. Anything simply flavored will do.


In your largest skillet, Dutch oven, cast iron, etc., add the oil and fire roasted salsa and turn the heat to medium. The salsa should reduce by about half and begin to emulsify with the oil, approximately 3 minutes. Once reduced add the chicken stock and reduce again by about half. Give the sauce a taste; it should be fully flavored and rich on the palate. Wonderful.

Add your shredded or thinly sliced chicken to the sauce and swirl it around to heat and become one, about 3 minutes should do. If the pan begins to look a bit dry, feel free to add a few tablespoons of chicken stock. Shut off the heat and add half of the diced onion, half of the jalapeno, half of the cheese, and half of the cilantro. Add half of the bag of tortilla chips to the pan and gently toss and stir to thoroughly coat. Add the remaining tortilla chips and repeat the process. You should end up with a pleasant mix of crunchy and sauce. To serve, either in the pan (which we highly recommend) or in a large casserole dish, simply garnish with the radish slices and remaining cilantro, onion, jalapeno, and cheese. Really paint the dish.

This dish is best consumed quickly after creation. The joy is in the mix of textures and temperatures although leftovers have a lot to love as well.

Happy Cinco de Mayo!

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