Chilaquiles Rojos Recipe

⏱️ 25 min 👥 2 servings 📊 Medium
Mexican main dish
Chilaquiles Rojos Recipe
Nutrition per Serving
381
Calories
10g
Protein
64g
Carbs
11g
Fat

Experience a burst of Mexican flavors with our Chilaquiles Rojos! Corn tortilla triangles drenched in zesty salsa, adorned with creamy cheese, avocados, and a protein twist of your choice and ready in less than 30 minutes!

📝 Ingredients

  • 10 corn tortillas (cut into triangular wedges)
  • 1 28 ounce can whole tomatoes, drained
  • 1 jalapeno (seeded)
  • 1/2 of a medium white onion (roughly chopped)
  • 2 peeled garlic cloves
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 cup low-sodium chicken broth
  • Cotija cheese
  • Shredded chicken (cooked)
  • Shredded beef (cooked)
  • Shredded pork (cooked)
  • Fried Eggs
  • Scrambled Eggs
  • Black Beans
  • Pinto Beans
  • Cilantro
  • Mexican Crema (or sour cream)
  • Avocado
  • Pickled Jalapeno Slices
  • Radish Slices
  • Onions (chopped)

👨‍🍳 Instructions

  1. 1Preheat an oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. 2Next, cut homemade corn tortillas into six wedges and arrange them in a single layer on two 13x9" baking sheets. Lightly spray with oil and bake for 15 minutes or until crisp. You can also use store-bought tortilla chips instead and skip this spraying with oil and baking step.
  3. 3Meanwhile, place the tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and cumin in the bowl of a blender or large food processor and puree until smooth.
  4. 4Transfer the red sauce to a large skillet and set to medium-high heat. Cook for 5 minutes, stirring frequently, then reduce the heat to low and add the chicken broth. Taste and add salt as needed.
  5. 5Transfer the baked chips to the skillet and fold gently into the sauce. If you want some crunchy chips around the edge of this dish, then save a few and don't cook in the sauce, and then add them around the edge of the dish. Simmer for 5 minutes or until the chips have softened.
  6. 6Serve with toppings of your choice! This Mexican chilaquiles recipe gets better when topped with cilantro, cotija cheese, shredded chicken, avocado slices, onion, eggs, beans, or pretty much anything your heart desires!

About the Chef & Original Recipe

This recipe was published by thewanderlustkitchen.com. Visit the original source for step-by-step photos, chef notes and additional details.