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–+ servings
A terracotta bowl of Chilaquiles topped with fried eggs, sliced avocado, radishes and crema.

Easy Chilaquiles Rojas

40aprons.com/chilaquiles/
This tried-and-tested method for shortcut chilaquiles rojas combines a bag of tortilla chips and a jar of your favorite salsa to make a delicious Mexican-style casserole that's perfect for breakfast, lunch or dinner!
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Recipe Makes (Approximate): 2

Ingredients

Chilaquiles

  • 16 ounce jar smoky salsa (like guajillo — or you can use really any that you like, like Trader Joe's Hatch Valley Salsa Verde or Frontera Red Chile)
  • ¼ cup chicken stock
  • 8 ounces thick tortilla chips

Fried eggs

For serving

  • Queso fresco (crumbled)
  • Red onion (thinly sliced)
  • Fresh cilantro
  • Radishes (thinly sliced)
  • Mexican crema or sour cream
  • Hot sauce
  • Shredded rotisserie chicken (warmed (optional))

Instructions

  • Pour salsa and chicken stock into a large skillet. Bring to a boil over medium-high heat and let it cook down for 3–4 minutes until slightly thickened.
  • Meanwhile, fry eggs in a separate nonstick pan with olive oil over medium-high until whites are set with crispy edges and yolks are still runny, 3–4 minutes. Season with salt and pepper. Set aside.
  • Add chips to the boiling salsa a large handful at a time, folding gently to coat. Work fast — 60 to 90 seconds total. You want them coated and just starting to soften but still with bite. Pull off heat before they look done.
  • Top with fried eggs, queso fresco, red onion, cilantro, radishes, and a drizzle of crema. Add shredded chicken if using. Serve immediately with hot sauce.

Recipe Notes

Use thick chips only: Thin chips will not survive this. Trust me, I tried!
Use leftover tortillas: Just tear or cut up any slightly stale and dry leftovers and proceed with the recipe as usual. I've found that using flour tortillas lends the dish a certain richness that you miss when you use the more textured corn tortillas. Both will work in place of the chips.
Make it vegetarian: Use vegetable broth instead of chicken stock for simmering the salsa and chips.
Adjust heat levels: Chilaquiles can be as spicy or mild as you want them to be. Any heat comes from which brand of salsa you use, and if you choose to serve them with additional hot sauce.

Nutrition Information (Approximate)

Calories: 932calProtein: 11gFat: 22gSaturated Fat: 5gTrans Fat: 0.04gCholesterol: 327mgSodium: 125mgPotassium: 122mgTotal Carbs: 1gSugar: 0.3gNet Carbs: 1gVitamin A: 475IUCalcium: 49mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/chilaquiles/