Red Chile Chicken Chilaquiles

Angelica Ponce

Red chile chicken chilaquiles are a staple of Mexican cuisine everyone should try! These classic chilaquiles rojos feature fried tortilla chips made from scratch spooned over with a spicy tomato and serrano chile sauce. Topped with shredded chicken, cream, queso fresco, red onion, and cilantro, these easy chilaquiles are about to become your favorite recipe.

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Ingredients

Portions

some water
8 tomatoes, cut into quarters, for the red sauce
4 serrano chiles, for the red sauce
1/2 onions, for the red sauce
2 cloves garlic, peeled, for the red sauce
some salt
2 tablespoons vegetable oil, for frying the red sauce
500 grams corn tortillas, cut into triangles
some vegetable, for frying the tortilla chips
500 grams chicken breast, cooked and shredded
sour cream, for garnish
1/4 cups queso fresco, shredded, for garnish
some red onion, cut into strips, for garnish
1/4 cups cilantro, finely chopped, for garnish

Preparation

45 mins

30 mins

Easy

For the red sauce: In a pot with water, cook tomatoes, serrano chiles, onion, and garlic for 10 minutes over medium heat until soft. Set aside.
Transfer cooked ingredients to a blender and add 1 cup of vegetable cooking broth. Season with salt and blend for 5 minutes or until smooth. In a pot over medium heat, heat vegetable oil, pour in blended sauce, and cook for 5 minutes. Set aside.
In a pot over medium heat, heat plenty of oil and fry tortilla triangles for 5 to 8 minutes until golden brown and crunchy. Remove with a slotted spoon and drain on a paper towel-lined plate. Set aside.
Serve tortilla chips on a plate, spoon red chile sauce over, and top with shredded chicken. Garnish red chile chicken chilaquiles with cream, shredded cheese, red onion, and chopped cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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