Breakfasts & Brunch

Easy Chilaquiles Rojos

Easy Chilaquiles Rojos

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<p>Prepare this incredible Mexican style <em>Chilaquiles Rojos</em> in minutes, with the authentic flavor of GOYA® <a title="Red Enchilada Sauce" href="https://www.goya.com/en/products/red-enchilada-sauce/" data-udi="https://goya.com/en/products/red-enchilada-sauce">Red Enchilada Sauce</a>. Combine the sauce with cream, tomato sauce and the tasty flavor of GOYA® <a title="Queso Fresco" href="https://www.goya.com/en/products/queso-fresco/" data-udi="https://goya.com/en/products/queso-fresco">Queso Fresco</a>. This classic could become your favorite recipe soon!</p>

Total Time

35m

Prep Time:10m

Yields:4-6 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 can
(8 oz.)

GOYA® Red Enchilada Sauce

1 can
(8 oz.)

GOYA® Tomato Sauce

½ cup

heavy or whipping (35%) cream

½ pkg.

(2.82 oz.) GOYA® Chicken Flavored Bouillon

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , divided

½ cup

GOYA® Vegetable Oil , for frying

12

GOYA® Corn Tortillas , cut into 8 wedges

1 cup

crumbled GOYA® Queso Fresco , divided

1

avocado, peeled, halved, pitted and cubed

2 tbsp.

chopped fresh cilantro leaves

Lime wedges, for serving

Directions

Kitchen View

Step 1

<p>In large skillet set over medium-high heat, heat olive oil. Stir in enchilada sauce, tomato sauce, cream, chicken bouillon and ½ tsp adobo seasoning; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes or until thickened and flavors are married. Reduce heat to low and keep warm.</p>

Step 2

<p>Meanwhile, in large high-sided skillet set over medium heat, heat vegetable oil. In batches, cook tortilla wedges, turning once, for 3 to 4 minutes or until lightly golden and crisp. Using slotted spoon, transfer to paper towel–lined baking sheet. Sprinkle with remaining adobo seasoning.</p>

Step 3

<p>Stir 1/2 cup queso fresco into rojo sauce in skillet. Cook, stirring, for 1 minute. Stir in tortilla chips; fold until coated in sauce. Remove from heat.</p>

Step 4

<p>Garnish with avocado, remaining queso fresco and cilantro. Serve immediately with lime wedges (tortilla chips will soften quickly and become soggy if not enjoyed right away).</p> <p><strong>Note:</strong> Stir shredded chicken, pulled pork or shredded beef into chilaquiles in Step 3, or serve topped with 1 fried egg per serving.</p>

Products in this Recipe

Extra Virgin Olive Oil

Extra Virgin Olive Oil
Red Enchilada Sauce
Red Enchilada Sauce
Tomato Sauce

Tomato Sauce
Chicken Flavored Bouillon

Chicken Flavored Bouillon
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Vegetable Oil

Vegetable Oil
Corn Tortillas

Corn Tortillas
Queso Fresco

Queso Fresco

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