Mexican Chilaquiles Rojos Recipe
Triangles of corn tortillas are cooked in salsa and served with cheese, shredded chicken, eggs, or beans in this delectable Mexican Chilaquiles Rojos recipe.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 1x
Ingredients
Scale
- 10 trapezoidal wedges of corn tortilla
- 1 can (28 oz.) whole tomatoes, drained
- 1 seeded jalapeno
- 1/2 medium white onion, finely chopped
- 2 garlic cloves, peeled
- 1 Tbsp. vegetable oil
- a half teaspoon of salt
- a quarter teaspoon cumin
- 1 cup chicken broth (low sodium)
- Toppings are optional.
- Cheddar cheese from Cotija
- cooked chicken shreds
- Eggs
- Beans
- Cilantro
- Crema Mexicana
- Avocado
- Jalapeno Pickled
- Sliced radishes
Instructions
- Preheat the oven to 350 degrees F. Arrange the tortilla wedges on two 13 x 9 baking pans in a single layer. Spray lightly with oil and bake for 15 minutes, or until crisp.
- Meanwhile, in a blender or large food processor, purée the tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and cumin until smooth. Transfer the mixture to a skillet and heat over medium-high heat. Cook for 5 minutes, constantly stirring, before lowering the heat to low and adding the chicken broth. Taste and season with salt as needed.
- Add the cooked chops to the skillet and gently stir them into the sauce. Simmer for 5 minutes or until the chips soften.
- Serve with your favourite toppings!
Nutrition
- Serving Size: Per serving
- Calories: 686kcal
- Sugar: 6g
- Sodium: 979mg
- Fat: 37g
- Saturated Fat: 8g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 17g
- Protein: 24g
- Cholesterol: 55mg
Keywords: mexican chilaquiles rojos recipe, authentic mexican recipe chilaquiles rojos
Find it online: https://alazharfoodie.com/mexican-chilaquiles-rojos-recipe/