Chilaquiles Rojos Recipe
User Reviews
4.6
189 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
2
-
Calories
381 kcal
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Course
Main Course
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Cuisine
Mexican
Chilaquiles Rojos Recipe
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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!
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Ingredients
- 10 corn tortillas cut into triangular wedges
- 1 28 ounce can whole tomatoes, drained
- 1 Jalapeño 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
Optional Toppings
- 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
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Instructions
- Preheat an oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Next, 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.
- Meanwhile, 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.
- Transfer 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.
- Transfer 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.
- Serve 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!
Equipments used:
Notes
- Mexican Chilaquiles Rojos is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm them in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce if needed. Avoid microwaving as it can make the tortillas too soft and the dish less enjoyable.
Nutrition Information
Show Details
Serving
1serving
Calories
381kcal
(19%)
Carbohydrates
64g
(21%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.04g
Sodium
678mg
(28%)
Potassium
419mg
(12%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
83IU
(2%)
Vitamin C
11mg
(12%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 381kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Sodium | 678mg | 28% |
| Potassium | 419mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
189 reviews
Excellent
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