Mexican · PANTRYHOP RECIPE
Chilaquiles rojos
25 minutes · 4 servings · vegetarian
Chilaquiles are a beloved way to use tortillas with salsa, eggs, and dairy toppings; this quick version uses store-bought chips and sauce.
Ingredients
Check you have the quantities below.
- 8 cups corn tortilla chips
- 3 cups red enchilada sauce or salsa roja
- 1 tablespoon neutral oil
- 4 large egg
- 1/2 cup crumbled queso fresco
- 1/2 cup sour cream
- 1/4 cup white onion, thinly sliced
- 1/4 teaspoon salt
Let’s make it
- Warm the oil in a large skillet over medium heat and add the sauce with the salt; simmer 3 minutes.
- Stir in the tortilla chips and toss just until coated and softened, 1–2 minutes.
- In a separate pan, cook the eggs to your liking; for kids, cook them fully set.
- Divide the chilaquiles into bowls and top with eggs, queso fresco, sour cream, and onion.
- Serve right away while the chips still have some texture.
Use a mild salsa roja and add the onion at the table so kids can choose it.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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