Description
Chilaquiles Rojos is a traditional Mexican breakfast dish featuring crispy fried tortilla wedges simmered briefly in a rich red enchilada sauce, then topped with fresh ingredients like queso fresco, crema, onions, cilantro, avocado, and optionally shredded chicken and fried eggs for a hearty and flavorful meal.
Ingredients
Scale
Main Ingredients
- 12 corn tortillas, cut into wedges
- 3 tablespoons vegetable oil
- 2 cups red enchilada sauce
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cooked chicken (optional)
Toppings
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema or sour cream
- 1/4 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 2 fried eggs (optional)
Instructions
- Fry the Tortilla Wedges: Heat the vegetable oil in a large skillet over medium heat. Add the tortilla wedges in batches to avoid overcrowding, frying them until they are crispy and golden brown. Once fried, remove the wedges and drain them on paper towels to remove excess oil.
- Prepare the Sauce: Using the same skillet, carefully remove excess oil, leaving a little behind for flavor. Pour in the red enchilada sauce and chicken broth. Bring the mixture to a gentle simmer over medium heat, then season with salt and black pepper.
- Toss Tortilla Wedges in Sauce: Add the crispy tortilla chips back to the skillet with the sauce. Gently toss to coat all the pieces evenly in the sauce. Cook for 1 to 2 minutes, allowing the tortillas to soften slightly but still maintain their shape.
- Add Chicken (Optional): If using shredded cooked chicken, stir it into the skillet now and cook until warmed through, making sure it is well incorporated with the sauced chips.
- Serve and Garnish: Transfer the chilaquiles to serving plates. Top each serving with crumbled queso fresco, a dollop of Mexican crema or sour cream, chopped white onion, fresh cilantro, avocado slices, and fried eggs if desired. Serve immediately for the best texture and flavor.
Notes
- For a lighter version, bake the tortilla wedges until crispy instead of frying them.
- Serve immediately to enjoy the perfect balance of crispy and saucy textures; the tortillas will continue to soften if left too long.
- You can adjust the sauce consistency by adding more or less chicken broth to suit your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
