Mexican Chilaquiles Rojos

Mexican Chilaquiles Rojos

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2


  • 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
  • Cilantro
  • Mexican Crema
  • Avocado
  • Pickled Jalapeno
  • Radish Slices


  • 1.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.
  • 2.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.
  • 3.Transfer the baked chips to the skillet and fold gently into the sauce. Simmer for 5 minutes or until chips have softened.
  • 4.Serve with toppings of your choice!


Use up your stale tortillas to make these delicious Mexican Chilaquiles Rojos!
Adapted from thewanderlustkitchen.com
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