NOVEL THINKING

Line two large baking sheets with parchment paper for easy clean-up. :) Heat up the 2 tablespoons of vegetable oil in a pot over medium heat. Can you make the sauce and keep it? Sprinkle half the salt over one pan and half over the other. Once the oil is hot and sizzles add the sauce and let fry for a couple minutes. Thanks for another great recipe! I didn’t try this recipe for a long time because I didn’t think it would be hearty enough for dinner but I just made it and it’s SO GOOD and filling if you add the fried egg. Once it’s ready, pour in the flour and spice mixture. Use gluten-free all-purpose flour in the sauce.

My red sauce is full of rich, long-simmered, chili-pepper flavor, yet it’s so easy to make in a big skillet before adding the chips. Thank u. Thanks! In Mexico, chilaquiles don’t automatically come with eggs. Will definitely now be a staple in my household! Thanks! This looks like a great dinner option! I had leftover chips from New Year’s party and decided to give this a try.

I hope you will like the red version of chilaquiles!

Preheat oven to 400°F. Made this for breakfast last weekend and it was delicious! So, I wouldn’t plan to have leftovers.

I love serving my homemade chilaquiles with olive oil fried eggs, which develop the most irresistible crispy edges. I LOVE chilaquiles, so when I checked out this recipe I was sceptical of the simple ingredients. The sauce is on point, and reminds my wife and I of Chilaquiles Rojo which we had in Mexico City last year. Top with eggs, cotija cheese, red onions, cilantro and radishes. I was skeptical that the chips might be soggy and unappetizing, but man was I wrong. Sometimes you will find cilantro on top. This chilaquiles rojos recipe is so good and filling on its own. Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges. Serve immediately. Thank you :). Add the tortilla chips to the red sauce and let simmer for just a couple of minutes until the chips are just ever so slightly softened. If you google it you will find where to buy it. I’m glad it still turned out, even with a little too much salt. Tangy crumbled cheese, crisp radish, fresh cilantro, and creamy avocado all offer welcome contrast to saucy chips. Here’s what I recommend. Loved this recipe! Absolutely delicious!

Your Mexican recipes are the best. I will cook this recipe this recipe and I’m excited to see the results! Blend for a couple of minutes until you have a smooth sauce. I’m so glad you liked it, Lance! My husband especially loved this. After the tortillas are baked, all that’s left to do is cook some sunny side up eggs, toss the baked tortilla chips in a cup of red enchilada sauce (I highly recommend using this authentic enchilada sauce or this easy enchilada sauce) and top with the eggs, cotija cheese, cilantro, radishes and red onions. The complex flavors don’t even compare to any store-bought red enchilada sauce I’ve ever tried. 1 (28-ounce) can tomatoes. Thanks so much for the recipe! You are incredible! I usually love most recipes I try on this website (I try a lot!). I subbed veg broth with chicken broth and added a couple teaspoons of Better Than Bullion chicken. Thank you so much!

I’ve tried homemade chilaquiles with freshly baked tortilla chips and store-bought tortilla chips—more details on those options below. My family doesn’t do spicy hot (I know, right? As to how spicy the chilaquiles … Definitely a keeper! ?” But she absolutely loved it with with the avocado & Fried eggs and said she could eat this for dinner once a week. Transfer the chilies and tomatoes to a blender with about 1/2 cup of water. Will definitely make again! This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. I made this today for Taco Tuesday and it turned out so well! Can’t wait to try this one out :D. Your enchilada sauce is a winner on anything! How do I know it’s authentic?

You’re welcome, Talia! It was so great! mmm Chilaquiles and a mangonada… What more could one want for breakfast? Looking forward to trying this. I hope you find more you can enjoy! Bring the saucepan water to a boil over high heat and leave chilies and the tomatoes cooking in the boiling water for about 4 minutes, until the chilies soften . Thank you so much for another tasty recipe! Divide the wedges between the two baking sheets and arrange them evenly across the pans (it’s ok if the chips overlap; they’ll shrink significantly as they bake). Dog lover. I’ve made it for friends and now they think I’m a good cook. On leftovers: Chilaquiles are best enjoyed shortly after making, since the chips continue to soften with time.

Made this tonight and it was a big hit a with whole family, including 3 yo. Thank you for your review, Emily! Let me know if you do. Once the oil is hot and sizzles pour in the sauce.

I’ve seen this recipe made several times, but this sounds really easy to make ! Thank you! Thanks for the recipe! My family can’t get enough of it. If you have a question, please skim the comments section—you might find an immediate answer there. I must admit, I don’t eat a lot of Mexican cuisine, but I think I’m just about to start! Instructions. I seem to always have tortilla chips, feta cheese and avocados on hand so these are quick to assemble. Don’t leave out the cinnamon…. I made my own chips (great way to use up leftover corn tortillas!)

With just two of us at home now, I always have some of your sauce leftover from a smaller sized pan of enchiladas. I made it tonight w roasted potatoes and black beans – my whole family devoured it. Stir to make sure they are all coated in sauce. Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes! Thanks! Seriously this recipe is PHENOMENAL. This was way too spicy for me (and I like spice!) Remove pan from heat. Thanks, Sophie! Preheat the oven to 400 degrees Fahrenheit with racks in the upper-middle and lower-middle positions. I make mine with guajillo chilies, roma tomatoes, garlic and onion. Make it vegan: Omit the cheese, and top servings with a generous dollop of cashew sour cream. I added about 1/2T more chili powder. As a bonus, baked chips don’t require nearly as much oil. Great recipe. The enchilada sauce was awesome! I couldn’t find plain tortilla chips so had to use already seasoned and salted chips. I made this for dinner tonight for my mom & I, along with a couple brown derby’s from your cookbook ;) My Mom was so intriqued by this dish & stared at me while I was cooking it. I like it spicy so added at least a quarter teaspoon of cayenne pepper. Baked tortilla chips work great in chilaquiles, so that’s another great option. So, I used your recipe with the end of a bag of Tostitos. You’re welcome on both fronts! I’m happy you loved it so much, Mandie. It was so flavorful and took less than 30min to make. I ordered some epic green chilaquiles at Lardo in Mexico City, and I was surprised when they arrived without eggs—I was supposed to request them! Thank you for sharing this wonderful recipe! We are thinking of trying it on some loaded french fries too for a bit of an indulgence. I’ll definitely make this again. Some of these are more authentic than others, but they’re all delicious: I have more! Chilaquiles Rojos, or Red Chilaquiles, is a classic Mexican food dish.

Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it. This is my new favorite food. Now that’s a yummy breakfast! Do it carefully so they don't break. Comfort food during these uncertain times is just what the Dr. ordered. Always an egg on top. Tasty, filling and satisfying. Your comments make my day.

Notify me of follow-up comments by email. We’ll be having this again….soon!! Yes it does involve two steps (making the sauce and tortilla chips) but those steps don’t take very long at all. The tortillas should turn a nice golden brown and crisp up like tortilla chips.

I made this and added some fresh chorizo from Whole Foods. Then reduce heat to low and simmer for about 10 minutes.

Blend for a couple of minutes until you have a smooth sauce. You’ll find instructions in the section below.

Your recipes always deliver! Affiliate details ». All rights reserved. Okay, this one knocked it out of the park. As an aside, my daughter was leafing through my binder of random printed out recipes and said “half of these are from Cookie and Kate”. I was a little nervous because of the time involved, but every bite made that utterly worthwhile. In the same pan over medium-high heat, add enchilada sauce and cook until warm, about 3 minutes. I used four guajillo chilies and four roma tomatoes. Though I don’t mind eating fried foods, I try to avoid frying things myself because a) I usually make a mess and b) it’s not really a healthy option.

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