Chilaquiles Rojos con Pollo (Red Chilaquiles with Shredded Chicken)

Method

1. 1

   Cover the chicken with salted water and simmer until cooked through, about 12 minutes; drain, cool slightly and shred.

2. 2

   Blend the canned tomato, half the onion, the garlic, chili powder and cumin with a pinch of salt into a smooth sauce.

3. 3

   Heat the oil in a large skillet and pour in the sauce; simmer, stirring occasionally, until it darkens slightly and thickens, about 8 minutes.

4. 4

   Stir in the shredded chicken and warm through, about 2 minutes.

5. 5

   Add the corn tortilla chips and fold gently until every chip is coated in sauce but still has some crunch left, about 1 minute.

   💡 Fold, don't stir — chilaquiles go from crisp to mush fast, and this is a one-minute window, not five.

6. 6

   Plate immediately, topping with the sliced onion, crumbled cheese, sour cream and cilantro.

7. 7

   Serve with lime wedges right away, before the chips soften further.