Chilaquiles Rojos Recipe
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!
Servings: 2
Calories: 381kcal
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
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
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!
Video
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
Serving: 1serving | Calories: 381kcal | Carbohydrates: 64g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 678mg | Potassium: 419mg | Fiber: 9g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 11mg | Calcium: 125mg | Iron: 2mg
