Red Chile Chilaquiles (Chilaquiles Rojos)
Crispy corn tortillas are simmered in homemade red chile sauce, topped with melted cheese and onions, and served with eggs for a comforting Mexican breakfast. These easy chilaquiles rojos are the perfect way to use leftover red chile sauce and come together in just 25 minutes.
Servings: 4 servings
Ingredients
- 8 corn tortillas
- 1/4 cup canola oil
- 2 cups Red Chile Sauce
- 1 cup muenster cheese, Oaxaca cheese or Colby cheese shredded
- 1/3 cup diced green or red onions
- 4 eggs cooked any style
Instructions
- Cut corn tortillas into wedges (6 pieces). In a large skillet heat oil and fry corn tortilla pieces in batches until crunchy. Transfer to a paper towel-lined plate and set aside.
- Lower heat to low. Add the red chile sauce and simmer for 2 to 3 minutes until heated through. Add the tortilla chips and gently toss until evenly coated. Sprinkle with cheese and cook just until melted.
- Remove from heat and sprinkle with onions. Serve immediately with eggs cooked your favorite way.
Video
Notes
- Fresh or day-old corn tortillas both work well for this recipe.
- Simmer the red chile sauce briefly before adding the tortilla chips.
- Serve immediately after adding the sauce for the best texture.
- Oaxaca, Muenster, and Colby cheese are all excellent melting cheeses.
- Top with fried eggs, avocado, crema Mexicana, queso fresco, or shredded chicken if desired.
Nutrition
Calories: 463.62kcal | Carbohydrates: 52.49g | Protein: 15.68g | Fat: 18.54g | Saturated Fat: 7.83g | Cholesterol: 193.34mg | Sodium: 6073.63mg | Potassium: 204.59mg | Fiber: 8.29g | Sugar: 21.85g | Vitamin A: 520.66IU | Vitamin C: 0.99mg | Calcium: 273.51mg | Iron: 1.6mg