---
title: Chilaquiles Rojos con Pollo (Red Chilaquiles with Shredded Chicken)
servings: 4
prep time: 10 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/chilaquiles-rojos-con-pollo
---

Gather @chicken breast{300%g}, @ground cumin{1%tsp}, @olive oil{2%tbsp}, @cheddar cheese{100%g} and @fresh cilantro{0.5%bunch}.

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

Blend the @canned tomato{2%can}, half the @onion{1}, the @garlic{3%clove}, @chili powder{1.5%tbsp} and cumin with a pinch of salt into a smooth sauce.

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

Stir in the shredded chicken and warm through, about 2 minutes. ~{2%minutes}

Add the @corn tortilla chips{200%g} and fold gently until every chip is coated in sauce but still has some crunch left, about 1 minute.

Plate immediately, topping with the sliced onion, crumbled cheese, @sour cream{60%ml} and cilantro.

Serve with @lime{1} wedges right away, before the chips soften further.