Easy Chilaquiles Rojos
Prepare this incredible Mexican style Chilaquiles Rojos in minutes, with the authentic flavor of GOYA® Red Enchilada Sauce. Combine the sauce with cream, tomato sauce and the tasty flavor of GOYA® Queso Fresco. This classic could become your favorite recipe soon!
Total Time
35m
Prep Time:10m
Yields:4-6 Servings
Ingredients
2 tbsp.
1 can
(8 oz.)
1 can
(8 oz.)
½ cup
heavy or whipping (35%) cream
½ pkg.
(2.82 oz.) GOYA® Chicken Flavored Bouillon
1 tsp.
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
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>
Main Dish
Pineapple-Glazed Pork Tenderloin
Main Dish
Mango Christmas Glazed Ham
Main Dish
Chicken Pozole Verde
Main Dish
Rabo de Toro – Spanish Oxtail Stew
Main Dish
One-Pot Marry Me Chipotle Beans
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
The best summer recipes for your outdoor grilling
Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Easy Chilaquiles Rojos
Prep Time: 10m
Total time: 35m
Yields: 4-6 Servings
<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>
Ingredients
2 tbsp.
1 can (8 oz.)
1 can (8 oz.)
½ cup
heavy or whipping (35%) cream
½ pkg.
(2.82 oz.) GOYA® Chicken Flavored Bouillon
1 tsp.
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
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>
Reviews
Submit your review | |