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Red Chilaquiles

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  • Prep 15 min
  • Total 45 min
  • Ingredients 12
  • Servings 4
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Chilaquiles are a very popular dish in Mexico, especially for breakfast and brunch. The idea for this Red Chilaquiles recipe came from the age-old need to use leftover tortillas and chicken to create a delicious meal, loved by all ages. Chilaquiles can be made with different sauces, such as mole, salsa verde, or salsa roja. Today I’ll share with you a rica recipe inspired by original chilaquiles rojos. So, grab your tortillas and learn how to make Red Chilaquiles.
by Adriana Martin
Updated May 30, 2024
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Ingredients

Totopos

  • 24 corn tortillas, leftover or fresh left to air dry overnight
  • Vegetable oil, for frying

Guajillo Chile Sauce

  • 4 guajillo chiles
  • 1 large plum (Roma) tomato
  • 4 cloves garlic
  • 1/4 teaspoon ground cumin
  • 1 chicken bouillon cube, crushed
  • Salt, as desired

Chilaquiles

  • 2 cups shredded cooked chicken breast
  • 1 cup finely diced white onion
  • 1 cup from 1 container (7 oz) Old El Paso™ Crema Mexicana
  • 1 cup Mexican queso, crumbled

Directions

  • 1
    Cut the tortillas into triangles, spread them out on a tray to dry a few more minutes while you prepare your fryer oil. Fry tortilla triangles in a skillet or deep fryer until golden. Use paper towels to remove any excess grease and transfer to a container.
  • 2
    To prepare the salsa roja, add 2 cups of water and all of the ingredients for the chile sauce to a medium saucepan. Bring to a boil; reduce heat and simmer until the tomato is soft and the chiles are tender, about 8 minutes. Remove chiles, tomato and garlic to a blender or food processor container. Add 1 cup of the cooking liquid and process until smooth. Strain through a fine mesh strainer into a bowl. Season with salt. 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 crumbled queso. The chilaquiles should be served immediately to keep the totopos as crunchy as possible.

Nutrition Information

No nutrition information available for this recipe
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