Mexican Chilaquiles Rojos Recipe

Mexican Chilaquiles Rojos Recipe
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Triangles of corn tortillas are cooked in salsa and served with cheese, shredded chicken, eggs, or beans in this delectable Mexican Chilaquiles Rojos recipe.


  1. 10 trapezoidal wedges of corn tortilla
  2. 1 can (28 oz.) whole tomatoes, drained
  3. 1 seeded jalapeno
  4. 1/2 medium white onion, finely chopped
  5. 2 garlic cloves, peeled
  6. 1 Tbsp. vegetable oil
  7. a half teaspoon of salt
  8. a quarter teaspoon cumin
  9. 1 cup chicken broth (low sodium)
  10. Toppings are optional.
  11. Cheddar cheese from Cotija
  12. cooked chicken shreds
  13. Eggs
  14. Beans
  15. Cilantro
  16. Crema Mexicana
  17. Avocado
  18. Jalapeno Pickled
  19. Sliced radishes


  • 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!


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