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Red Chilaquiles

Name: Red Chilaquiles
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 cups totopos or tortilla chips (24 leftover tortillas, cut into triangles and fried); 3 cups guajillo chile sauce (4 guajillo chile peppers, 1 large tomato, 4 garlic cloves, cumin, salt and one cube chicken bouillon, powdered); 2 cups shredded chicken breast; 1 cup white onion, finely diced; 1 cup crema mexicana (similar to but less thick than traditional sour cream); 2 cups Mexican queso blanco (similar to mozzarella cheese), grated

Prep 15 min
Total 45 min
Ingredients 6
Servings 4

Chilaquiles is a very popular dish in Mexico, particularly for breakfast. The idea for this recipe came about from the need to use leftover tortillas and chicken cooked the day before; this dish transforms these ingredients into a delicious and popular meal. Chilaquiles can be made with different sauces, such as mole, salsa verde, and salsa roja. Today I’ll share with you a rica recipe inspired by the original dish. Let’s get cooking!

Ingredients

4 cups totopos or tortilla chips (24 leftover tortillas, cut into triangles and fried)
3 cups guajillo chile sauce (4 guajillo chile peppers, 1 large tomato, 4 garlic cloves, cumin, salt and one cube chicken bouillon, powdered)
2 cups shredded chicken breast
1 cup white onion, finely diced
1 cup crema mexicana (similar to but less thick than traditional sour cream)
2 cups Mexican queso blanco (similar to mozzarella cheese), grated

Directions

1

Cut the tortillas into triangles, place them on a tray and let dry or bake for a few minutes. Next, fry them in a skillet or deep fryer until golden. Use paper towels to remove any excess grease and transfer the totopos to a container.
2

To prepare the salsa roja, add all the ingredients for the sauce into a pot with 1 cup of water and boil for 20 minutes. When ready, process the mixture in a blender or food processor and strain into a bowl. Season with salt and the chicken bouillon. 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 the grated cheese. The chilaquiles should be served immediately to keep the totopos as crunchy as possible.

If you want to make them less greasy, the totopos can be baked instead of fried.
Enjoy your chilaquiles with a side of refried beans.

No nutrition information available for this recipe

Chilaquiles is a very popular dish in Mexico, particularly for breakfast. The idea for this recipe came about from the need to use leftover tortillas and chicken cooked the day before; this dish transforms these ingredients into a delicious and popular meal. Chilaquiles can be made with different sauces, such as mole, salsa verde, and salsa roja. Today I’ll share with you a rica recipe inspired by the original dish. Let’s get cooking!