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Mexican

Chilaquiles Rojos

Chilaquiles Rojos is a beloved Mexican breakfast dish that blends crispy tortilla chips with a vibrant and spicy red sauce. This comforting dish offers a delightful combination of crunchy texture and savory flavors, often topped with fresh cheese, sour cream, and sometimes eggs or chicken for added richness. Perfect for weekends or special occasions, Chilaquiles Rojos brings warmth and joy to any table.

Historically, chilaquiles originate from Mexican campesino cuisine, where leftover tortillas were revitalized into a hearty breakfast. The name 'chilaquiles' is believed to derive from the Nahuatl language, meaning 'chili’ + ‘types of? or “something that is soaked or softened,” reflecting their preparation method. Over time, this humble dish has gained popularity across Mexico and beyond, celebrated for its bold flavors and easy-to-prep nature.

Prep time: 10 minCook time: 15 minTotal time: 25 minCalories: 450 kcal

Chilaquiles Rojos.JPG by Carlos t is licensed under CC BY-SA 3.0

Ingredients

  • 12 fresh corn tortillas, cut into triangles
  • 2 cups red enchilada sauce or salsa roja
  • 1/4 cup vegetable oil
  • 1/2 onion, sliced
  • 2 garlic cloves, minced
  • 1 cup cooked chicken shredded (optional)
  • 1/2 cup crumbled queso fresco or queso cotija
  • 1/4 cup sour cream
  • 1 avocado, sliced
  • Fresh cilantro, chopped (for garnish)
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Spread the tortilla triangles on a baking sheet and lightly brush with vegetable oil. Bake for about 10-12 minutes until crispy, then set aside.
  2. In a large skillet, heat a tablespoon of oil over medium heat. Add sliced onion and minced garlic, sauté until translucent and fragrant.
  3. Pour in the red enchilada sauce and bring to a gentle simmer. Season with salt and pepper to taste.
  4. Add the baked tortilla chips to the sauce, tossing gently to coat them evenly. Cook for 2-3 minutes until the chips absorb some sauce but remain crispy.
  5. If using cooked chicken, stir it into the chilaquiles and cook for an additional 2 minutes to heat through.
  6. Serve immediately, topped with crumbled queso fresco, a dollop of sour cream, sliced avocado, and fresh cilantro.