Chilaquiles Rojos Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
381 kcal
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Course
Main Course
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Cuisine
Mexican
Chilaquiles Rojos Recipe
Description
This Chilaquiles Rojos Recipe starts with homemade corn tortillas cut into wedges and baked until crisp. The sauce is prepared by pureeing tomatoes, jalapeño, onion, garlic, and spices, then cooking the mix briefly before adding chicken broth for volume and depth. The baked chips are folded into the warmed sauce to soften slightly, leaving some edges crunchy if desired.
The dish's bright red sauce has a balanced spicy and savory profile due to the cumin and jalapeño. Adding toppings such as cotija cheese, shredded meats, eggs, beans, and fresh vegetables or crema allows customization for added texture and flavors.
Typically served fresh, Chilaquiles Rojos can be stored refrigerated for up to two days, with gentle reheating recommended to maintain chip texture. This flexibility makes it a practical leftover-friendly option for breakfast or a casual meal.
Leftovers reheat best in a skillet with a splash of broth or water rather than microwaving, which can result in overly soggy tortillas.
Ingredients
- 10 corn tortillas cut into triangular wedges
- 1 whole tomatoes 28 oz can, drained
- 1 jalapeño seeded
- 1/2 white onion roughly chopped, medium
- 2 garlic peeled cloves
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon cumin ground
- 1 cup chicken broth low-sodium
Optional Toppings
- cotija cheese
- chicken cooked, shredded
- beef cooked, shredded
- pork cooked, shredded
- egg fried
- egg scrambled
- black beans
- pinto beans
- cilantro
- Mexican crema or sour cream
- avocado
- jalapeño pickled, slices
- radish slices
- onion chopped
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!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce as needed.
- Avoid microwaving to prevent the tortilla chips from becoming too soft.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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