Birria Chicken Chilaquiles (August Breakfast Club Feature) Recipe
It's our new #BreakfastClub feature y'all! Tortilla chips with melted mozzarella, Birria chicken in consommé, pico, diced avocado, cilantro, green onion, and feta topped with a sunny side egg. Served with extra consommé for dipping. Available Saturdays, Sundays, and holiday Mondays in August until 2pm!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chilaquiles
Method
Preparation
Prepare the Birria Chicken
If not already prepared, cook the Birria chicken and shred it. Reserve the consommé.
Create the Base
Preheat the oven to 375°F (190°C). Spread the tortilla chips on a large baking sheet. Evenly distribute the shredded Birria chicken over the chips.
Add Consommé and Cheese
Pour the reserved consommé over the chips and chicken. Top with mozzarella cheese and bake for about 10 minutes, or until the cheese is melted and bubbly.
Assemble the Chilaquiles
Once the chilaquiles are baked, remove from the oven and top with pico de gallo, diced avocado, cilantro, green onions, and feta cheese.
Serve
Top each serving with a sunny-side egg and serve with extra consommé on the side for dipping.
