Butter Chicken Chilaquiles: A Spicy, Creamy Fusion Breakfast
Imagine the rich, velvety sauce of butter chicken mingling with crispy tortilla chips, topped with melty cheese and a perfectly fried egg. These Butter Chicken Chilaquiles are a bold fusion of Mexican and Indian flavors that will revolutionize your brunch game. Inspired by the classic Mexican chilaquiles and the beloved Indian butter chicken, this dish is a celebration of comfort food with a global twist. Whether you’re serving it for breakfast, brunch, or even dinner, it’s guaranteed to impress!
This recipe is perfect for using up leftover butter chicken or rotisserie chicken, but it’s also worth making from scratch. The creamy tomato sauce, spiced with garam masala and fenugreek, clings to every chip, while the gooey cheese and runny yolk tie everything together. It’s messy, indulgent, and utterly irresistible.
Why This Recipe Works
1. Leftover-Friendly: This dish is a fantastic way to repurpose leftover butter chicken or grilled chicken. Just shred the meat, mix it with the sauce, and layer it with chips for a quick meal.
2. Customizable Heat: Adjust the spice level to your liking. Use mild butter chicken sauce for a family-friendly version or add extra chili powder for a fiery kick.
3. Quick & Satisfying: Unlike traditional chilaquiles, which require simmering salsa, this version uses pre-made butter chicken sauce (homemade or store-bought), cutting down on prep time without sacrificing flavor.
What’s In Butter Chicken Chilaquiles?
The magic lies in the layering of textures and flavors. Here’s what you’ll need:
- Tortilla Chips: Sturdy restaurant-style chips hold up better under the sauce.
- Butter Chicken Sauce: A creamy, spiced tomato sauce with garam masala, fenugreek, and cream.
- Shredded Chicken: Leftover butter chicken or rotisserie chicken works perfectly.
- Cheese: Monterey Jack or Oaxaca cheese melts beautifully.
- Eggs: Fried or poached eggs add a luscious, runny yolk.
- Garnishes: Cilantro, red onion, avocado, and lime wedges for freshness.
How To Make Butter Chicken Chilaquiles
This dish comes together in under 30 minutes, making it ideal for a lazy weekend brunch or a quick weeknight dinner. Here’s how to make it:
Step 1: Prepare the Sauce & Chicken
- If using leftover butter chicken, shred the meat and warm it with the sauce in a skillet. If starting from scratch, cook diced chicken in butter chicken sauce until tender.
- Simmer the sauce for 5-7 minutes until slightly thickened.
Step 2: Layer the Chilaquiles
- Preheat the oven to 375°F (190°C). In a large oven-safe skillet, spread a layer of tortilla chips.
- Pour half the butter chicken mixture over the chips, then sprinkle with cheese. Repeat layers.
Step 3: Bake & Add Eggs
- Bake for 8-10 minutes until the cheese is bubbly.
- While baking, fry eggs to your liking (runny yolks recommended!).
Step 4: Garnish & Serve
- Top the baked chilaquiles with fried eggs, avocado slices, red onion, and cilantro.
- Squeeze lime juice over everything and serve immediately.
Sides for Butter Chicken Chilaquiles
Pair your chilaquiles with these delicious sides:
- Mango Lassi: A cooling yogurt drink to balance the heat.
- Refried Beans: Adds a creamy, savory element.
- Pickled Jalapeños: For extra tang and spice.
- Warm Naan: Perfect for scooping up saucy bits.
Recipe FAQ’s
Can I Use Store-Bought Butter Chicken Sauce?
Absolutely! Look for a high-quality jarred sauce or use our homemade butter chicken recipe for the best flavor.
How Do I Keep the Chips Crispy?
For extra crunch, bake the chips for 5 minutes before adding the sauce, or serve immediately after assembling.
Can I Make This Vegetarian?
Yes! Swap chicken for paneer or chickpeas and use a vegetarian butter chicken sauce.
Other Recipes To Try
- Masala Shakshuka: Indian-spiced tomatoes with poached eggs.
- Paneer Tikka Masala: Creamy and mildly spiced, perfect for paneer lovers.
- Tandoori Chicken Tacos: Smoky grilled chicken in warm tortillas.
- Paneer Butter Masala recipe: Vegetarian creamy delight.
- Chai-Spiced French Toast: A sweet, aromatic brunch twist.
- Lamb Rogan Josh: A fragrant and spicy Kashmiri curry made with tender lamb.
- Currywurst Nachos: German-Indian fusion with spiced sausage and curry ketchup.
Butter Chicken Chilaquiles
Ingredients
- 6 cups sturdy tortilla chips
- 4 cups shredded homemade butter chicken
OR
- 2 cups of shredded cooked chicken and
- 2 cups of butter chicken sauce homemade, or store bought
AND
- 1.5 cups shredded Monterey Jack cheese
- 4 eggs
- 1 avocado sliced
- ¼ cup red onion thinly sliced
- ¼ cup cilantro chopped
- Lime wedges for serving
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Warm butter chicken sauce and shredded chicken in a skillet over medium heat.
- In a large oven-safe skillet, layer half the tortilla chips, half the chicken mixture, and half the cheese. Repeat layers.
- Bake for 8-10 minutes until cheese melts.
- While baking, fry eggs in a separate pan until whites are set but yolks are runny.
- Top baked chilaquiles with fried eggs, avocado, red onion, and cilantro. Serve with lime wedges.
Notes
- Make Ahead: Prepare the butter chicken sauce and shred chicken up to 2 days in advance.
- Extra Crispy: Bake chips for 5 minutes before saucing to prevent sogginess.
- Spice Control: Stir in extra cream or yogurt to tame the heat.
- Vegetarian Option: Substitute chicken with paneer or roasted chickpeas.
- Storage: Best eaten fresh, but leftovers can be refrigerated for 1 day (reheat in the oven).
- Bonus Twist: Add pickled jalapeños or a drizzle of crema for extra zing!
Nutrition
Dig into this bold fusion dish and let us know how you liked it in the comments!