Tortilla A La Mexicana Recipe

This vibrant Tortilla a la Mexicana recipe is a quick and easy Mexican-inspired breakfast or brunch dish. Tender chicken cubes are tossed in a smoky chipotle tomato sauce and folded into fluffy scrambled eggs. A perfect blend of savory and spicy flavors, ready in under 20 minutes!

Prep Time 10 mins
Cook Time 20 mins
Calories 305.9 kcal
Protein 47g
Rating 5.0 (1 Reviews)
Tortilla A La Mexicana 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tortilla A La Mexicana

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How to Make Tortilla A La Mexicana

  1. Poach the chicken breast in 1 cup of water or chicken stock for 10 minutes, or until cooked through. Remove from heat and let cool completely.
  2. Once cool, shred the chicken breast into bite-sized cubes.
  3. Place the chopped tomato and chili powder in a blender with 2 tablespoons of water. Blend until a smooth puree forms.
  4. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the tomato puree and cook for 5 minutes, stirring frequently, until slightly thickened.
  5. Add the shredded chicken to the skillet. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat through.
  6. In a separate bowl, whisk the eggs together with a pinch of salt and pepper.
  7. Heat the remaining 1 tablespoon of butter in an omelet pan or nonstick skillet over medium-high heat until the butter foams.
  8. Pour in the beaten eggs. Cook, stirring rapidly with a spatula or the back of a fork, until the eggs are set but still slightly moist. Do not overcook.
  9. Gently fold the chicken mixture into the scrambled eggs.
  10. Carefully slide the tortilla a la Mexicana onto a warm plate or tortilla. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

10g

Fat

44g

Carbs

1g

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