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Red Chilaquiles

  • Prep 15 min
  • Total 45 min
  • Ingredients 6
  • Servings 4

Ingredients

4
cups totopos or tortilla chips (24 leftover tortillas, cut into triangles and fried)
3
cups guajillo chile sauce (4 guajillo chile peppers, 1 large tomato, 4 garlic cloves, cumin, salt and one cube chicken bouillon, powdered)
2
cups shredded chicken breast
1
cup white onion, finely diced
1
cup crema mexicana (similar to but less thick than traditional sour cream)
2
cups Mexican queso blanco (similar to mozzarella cheese), grated

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you want to make them less greasy, the totopos can be baked instead of fried.

Chilaquiles is a very popular dish in Mexico, particularly for breakfast. The idea for this recipe came about from the need to use leftover tortillas and chicken cooked the day before; this dish transforms these ingredients into a delicious and popular meal. Chilaquiles can be made with different sauces, such as mole, salsa verde, and salsa roja. Today I’ll share with you a rica recipe inspired by the original dish. Let’s get cooking!

Enjoy your chilaquiles with a side of refried beans.

Directions

  • 1 Cut the tortillas into triangles, place them on a tray and let dry or bake for a few minutes. Next, fry them in a skillet or deep fryer until golden. Use paper towels to remove any excess grease and transfer the totopos to a container.
  • 2 To prepare the salsa roja, add all the ingredients for the sauce into a pot with 1 cup of water and boil for 20 minutes. When ready, process the mixture in a blender or food processor and strain into a bowl. Season with salt and the chicken bouillon. The sauce should be nice and hot.
  • 3 To prepare the chilaquiles, place a layer of fried totopos in a serving dish and add the chicken and onion on top. Pour the hot salsa roja over it and finish off with the crema mexicana and the grated cheese. The chilaquiles should be served immediately to keep the totopos as crunchy as possible.

Chilaquiles is a very popular dish in Mexico, particularly for breakfast. The idea for this recipe came about from the need to use leftover tortillas and chicken cooked the day before; this dish transforms these ingredients into a delicious and popular meal. Chilaquiles can be made with different sauces, such as mole, salsa verde, and salsa roja. Today I’ll share with you a rica recipe inspired by the original dish. Let’s get cooking!

Rate and Comment

Adriana Martin Adriana Martin
September 17, 2015

Chilaquiles is a very popular dish in Mexico, particularly for breakfast. The idea for this recipe came about from the need to use leftover tortillas and chicken cooked the day before; this dish transforms these ingredients into a delicious and popular meal. Chilaquiles can be made with different sauces, such as mole, salsa verde, and salsa roja. Today I’ll share with you a rica recipe inspired by the original dish. Let’s get cooking!