Chilaquiles Rojos Recipe

Chilaquiles Rojos Recipe

How To Make Chilaquiles Rojos

Start your day with chilaquiles rojos. This classic Mexican breakfast consists of tortilla chips in enchilada sauce finished off with fresh toppings.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



For The Enchilada Sauce:

  • 3tbspflourwhole wheat, all-purpose, or gluten-free blend
  • 1tbspchili powderground
  • 1tspcuminground
  • ½tspgarlic powder
  • ¼tspdried oregano
  • ¼tspsaltto taste
  • pinch of cinnamon
  • 3tbspextra-virgin olive oil
  • 2tbsptomato paste
  • 2cupsvegetable broth
  • 2tbspfresh cilantrochopped, plus additional for garnish
  • 1tspapple cider vinegaror distilled white vinegar

For The Chilaquiles:

  • 5ozcorn tortilla chipsor homemade crispy baked tortilla chips
  • cupCotijaqueso fresco or feta cheese, crumbled
  • 3tbspradishvery thinly sliced, or chopped red or green onion
  • 1avocadoripe, thinly sliced, or guacamole
  • 4fried eggsor scrambled eggs or poached eggs, optional
  • 1small limecut into wedges


Enchilada Sauce:

  1. Mix the flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.

  2. In a large skillet, over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour and spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.

  3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook for about 1 minute or until fragrant and slightly deepened in color.

  4. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

  5. Raise the heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer.

  6. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and the spoon encounters some resistance while stirring.

  7. Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary.


  1. Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce.

  2. Once coated, remove the skillet from the heat. Test a chip to see if it has softened to preference. If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until the desired texture is achieved.

  3. Sprinkle the chilaquiles generously with crumbled cheese, radish, and cilantro leaves.

  4. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime.

  5. Serve immediately to prevent the chips from sogging further.


  • Calories: 498.21kcal
  • Fat: 34.45g
  • Saturated Fat: 6.88g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 18.64g
  • Polyunsaturated Fat: 6.78g
  • Carbohydrates: 38.24g
  • Fiber: 6.92g
  • Sugar: 2.45g
  • Protein: 11.92g
  • Cholesterol: 157.57mg
  • Sodium: 617.53mg
  • Calcium: 174.42mg
  • Potassium: 561.74mg
  • Iron: 2.69mg
  • Vitamin A: 151.87µg
  • Vitamin C: 11.75mg
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