5.5.16 Mexican Chilaquiles Rojos - WFSB 3 Connecticut

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5.5.16 Mexican Chilaquiles Rojos

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Mexican Chilaquiles Rojos

Use up your stale tortillas to make these delicious Mexican Chilaquiles Rojos

Serves: 2 servings


10 corn tortillas, cut into triangular wedges

1 (28 ounce) can whole tomatoes, drained

1 jalapeno, seeded

½ of a medium white onion, roughly chopped

2 cloves peeled garlic

1 tablespoon vegetable oil

½ teaspoon salt

¼ teaspoon cumin

1 cup low-sodium chicken broth

Optional Toppings

Cotija cheese

Shredded cooked chicken


Mexican Crema


Pickled Jalapeno

Radish Slices


Preheat an oven to 350 degrees Fahrenheit. Arrange the tortilla wedges in a single layer on two 13 x 9 baking sheets. Lightly spray with oil and bake for 15 minutes or until crisp.

Meanwhile, place the tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and cumin in the bowl of a blender or large food processor and puree until smooth. Transfer the mixture to a skillet and set the heat to medium-high. Cook for 5 minutes, stirring frequently, then reduce the heat to low and add the chicken broth. Taste and add salt as needed.

Transfer the baked chips to the skillet and fold gently into the sauce. Simmer for 5 minutes or until chips have softened.

Serve with toppings of your choice.