FamilyProof

Easy Mexican Chilaquiles Rojos Recipe to Make at Home

By Krista Gambacorta

Crispy chilaquiles rojos at home.
Credit: Duane Beckett (OpenAI)
Crispy chilaquiles rojos at home with red salsa, cheese, avocado, and eggs for an easy Mexican-style breakfast. Credit: Duane Beckett (OpenAI)

Difficulty Level: easy

20 min Prep
30 min Cook
50 min Total
4 Servings

Chilaquiles Rojos works for breakfast, brunch, and even dinner. As its base, it combines crispy tortilla pieces and a red sauce, made with a mix of salsa and chicken broth. The tortilla pieces soften in the sauce but retain some bite, adding to the dish’s appeal.

When this base is topped with cheese, red onion, cilantro, avocado, and a hearty dollop of sour cream, the dish delivers a creamy, rich freshness that explodes with flavor. However, you can tweak the recipe toppings with whatever ingredients you want.

The big plus to this dish is that it’s simple to make and the ingredients are incredibly easy to find. The combination works perfectly, and when topped with eggs, it’s an easy home cooked win.

Chilaquiles Rojos Ingredients

  • 12 corn tortillas, cut into sixths
  • 1/4 cup of vegetable oil
  • 1 cup of red salsa (store-bought or homemade)
  • 1/2 cup of chicken broth
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 cup of crumbled queso fresco or feta cheese
  • 1/4 cup of sour cream
  • 1/4 cup of diced red onion
  • 1/4 cup of chopped fresh cilantro
  • 1 avocado, sliced
  • 2 eggs, optional (fried or poached)

Chilaquiles Rojos Instructions

  1. Pour the vegetable oil into a large skillet and heat it over medium heat until hot.
  2. Add the tortilla pieces in batches and fry them for 4 minutes per batch, or until they turn golden and crisp.
  3. Use a slotted spoon to move them to a paper towel-lined plate so any extra oil can drain away.
  4. Place the red salsa and chicken broth in a blender and blend until smooth. If your blender is small, work in batches. This will be the sauce for the dish.
  5. Pour the blended sauce into a large saucepan. Add the salt and black pepper, then cook over medium heat until the sauce begins to simmer gently.
  6. Add the fried tortilla chips to the simmering sauce. Stir carefully so the chips are coated well without breaking them too much.
  7. Let the chips cook in the sauce for about 5 minutes, until they have softened a little but still have some bite.
  8. If you are using eggs, cook them now.
  9. Spoon the chilaquiles onto plates and top with crumbled queso fresco, sour cream, diced red onion, chopped cilantro, and avocado slices. Add the cooked eggs on top if using.
  10. Serve while hot.
  11. For more heat, you can add sliced jalapeños or a little hot sauce.

Nutrition

Calories: 350cal
Carbohydrate: 40g
Protein: 10g
Fat: 18g
Cholesterol: 30mg
Sodium: 600mg