Butter Chicken Chilaquiles
A fiery, creamy fusion of Mexican chilaquiles and Indian butter chicken, topped with melted cheese and runny eggs. Perfect for brunch or dinner!
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Servings: 4
Calories: 520kcal
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
Calories: 520kcal | Carbohydrates: 35g | Protein: 28g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 245mg | Sodium: 800mg | Fiber: 5g | Sugar: 4g