Ok lmao this is wrong you make it with leftover tortillas not tortilla chips. I favor Loma Vista Hot chile powder or pods. I think the enchilada sauce needs more spice- it was pretty bland. The add-ons were spot-on though, flavor-wise! Once coated, remove the skillet from the heat. Life’s too short for boring food. We love any and every kind of Mexican dish at our house! I followed the recipe to the letter. My red sauce is full of rich, long-simmered, chili-pepper flavor, yet it’s so easy to make in a big skillet before adding the chips. I so agree with you Julie I’m not into sugary breakfast at all. ?” But she absolutely loved it with with the avocado & Fried eggs and said she could eat this for dinner once a week. Read my disclaimer. Chilaquiles are easy to make—if you’re prepared! My guess is a few Tablespoons of olive oil, but thought I’d double check. Although it was alarming to see that this makes 4 servings because 2 of us polished it off reallllllly quickly :) The first time I made these they were absolutely delicious. Once the oil is hot and sizzles pour in the sauce. Where have these red chilaquiles been all my life? We are also big on having a smear of beans on top of the chips and cheese (can be vegan) melted into the sauce. You’ll see those chips used in this post. But Now I have read this recipe I need to give these a go. I used queso fresco because I already had it on hand. Crazy easy. Sometimes I will use for a quick lunch of cheese enchiladas made in the microwave but more often than not, I am now making these! Ready in only 25 minutes, these red chilaquiles are by far one of my favorite Mexican breakfast/brunch dishes. thanks for your review. Please help me figure out what I’m doing wrong. I think you will too! Thank you for sharing this wonderful recipe! I made half of the recipe since it’s just two of us. Still, it was a really interesting and yummy breakfast experience. This Mexican chilaquiles rojos recipe makes for an amazing flavorful breakfast! Ingredients. Spread tortilla wedges in a single layer on the baking sheets, lightly spray the tops with with nonstick cooking spray (or brush with olive oil) and bake for 10 to 15 minutes, depending on tortilla thickness. This looks amazing- definitely one of the few breakfasts that could actually coax me out of bed on the weekends! Thank you! We also had some left over and had it as a dip for quesadillas the next day for lunch. I’m not sure if I’m more excited about the sauce or the tortillas! Preheat the oven to 400 degrees Fahrenheit with racks in the upper-middle and lower-middle positions. Do it carefully so they don't break. with the amount of chili powder indicated. Here’s an authentic enchilada sauce recipe I like. I’ve made it for friends and now they think I’m a good cook. Keep an eye on the top rack especially, as those tend to finish baking first. Leave a comment below and share a picture on. Yay! Welcome, Laura! I made this originally for chilaquiles. If you like salsa verde then you’ll definitely like chilaquiles verdes. So instead of crisping up the corn tortillas by frying them, I baked them and made them into tortilla chips. I just rinsed and dried it. Adding some fresh chorizo is genius – that sounds so good! It is so delicious! Hi! I didn’t try this recipe for a long time because I didn’t think it would be hearty enough for dinner but I just made it and it’s SO GOOD and filling if you add the fried egg. Your comments make my day. After the tortillas are baked, all that’s left to do is cook some sunny side up eggs, toss the baked tortilla chips in a cup of red enchilada sauce (I highly recommend using this authentic enchilada sauce or this easy enchilada sauce) and top with the eggs, cotija cheese, cilantro, radishes and red onions.

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