Chilaquiles Rojos

Chilaquiles with chorizo and red chile sauce

5 from 3 votes

Crispy baked tortilla chips tossed in warm red enchilada sauce and topped with eggs, chorizo, and anything else you've got hanging around. It’s fast, messy, and exactly what you want when you're hungry but not trying to impress anyone.

Course Breakfast and Brunch

Cuisine Mexican

Keyword chiliquiles

Prep Time 15

Cook Time 3 20

Servings servings

Calories 553kcal

Author Robin Donovan

Ingredients

18 corn tortillas cut into wedges
¼ cup olive oil or olive oil spray
Kosher salt
½ pound Mexican chorizo casing removed
1 cup red enchilada sauce
4 large eggs cooked your way
1 cup cooked black beans optional
½ cup crumbled feta or queso fresco
¼ cup chopped cilantro
1 –2 serrano or jalapeño chiles sliced
¼ cup diced red onion
1 avocado sliced
4 radishes thinly sliced
Hot sauce to taste

Instructions

Bake the chips
Preheat the oven to 400ºF. Line two baking sheets with foil. Toss tortilla wedges in olive oil and spread them out in a single layer. Sprinkle with salt and bake until crisp and golden. Set aside.
Cook the chorizo
In a heavy skillet over medium heat, cook the chorizo until browned and crumbled. Transfer it to a bowl.
Warm the sauce
Add the enchilada sauce to the same skillet and heat until bubbling.
Coat the chips
Turn off the heat. Add the chips to the skillet and toss until coated in sauce.
Finish and serve

Notes

1. Use older tortillas—they bake up crispier and hold up better in sauce.

2. Skip the meat for a vegetarian version—just add extra beans or veggies.

3. Store leftover chips and sauce separately or you’ll end up with soggy mush.

Nutrition