red chilaquiles

Vegan Chilaquiles Rojos

Vegetable oil

Zucchini, (diced)

½ hd. Broccoli florets

Tomatoes, (diced)

Garlic cloves, (minced)

Vegetable broth

Black beans, (canned

Spinach, (chopped)

Chile guajillo, (devained and seeded)

(14.5 oz) Diced tomatoes

Onion, (white, chopped)

Garlic, (cloves)

chiles,

tortillas,

Almond Crema

Vegan Queso Cotija

Avocado sliced

cilantro

Vegetable Saute: Heat 1 tbsp. of oil (optional) in a large sauté pan to medium-high heat. Once oil is hot, add zucchini and cook for 2 minutes, stirring often. Add the tomato, and garlic, and let cook for 1 minute more. Add broccoli and ¼ cup of water and cover. Lower heat to medium and cook for 1-2 minutes or until broccoli starts to get tender. Add black beans and spinach. Stir. Season with salt and pepper and set aside.

Sauce: Boil water in a small pot. Place the dried guajillo and arbol chiles in the water and simmer for 5 min. Drain and place in the blender with the tomato, onion, and garlic. Blend until smooth. Strain. Pour finished sauce into a large pot and simmer for 5 min. Set aside.

Pour vegetable oil into a heavy-bottomed pot , enough to cover about 2 inches of the bottom. Heat to about 350F at medium-high heat. Fry the tortilla triangles in batches until golden brown. Place the fried tortillas on a paper towel lined tray and let cool.

Assemble: Toss the tortilla chips with the tomato sauce in the large pot where it was simmered. The tortillas will begin to soften, but we don’t want them completely soft, so plate the tortillas and sauce immediately. Top with ½ cup of the veggie mixture, chopped cilantro, avocado slices, drizzle with the crema, and sprinkle with vegan cotija.

Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce—in this case, red sauce. This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. Recipe yields 4 servings.

Chilaquiles Rojos

flour (whole wheat, all-purpose,

chili powder

cumin

garlic powder

oregano

¼ teaspoon salt, to taste

cinnamon

olive oil

tomato paste

vegetable broth

cilantro,

apple cider vinegar white vinegar

(5 ounces) corn tortilla chips,

⅓ cup crumbled Cotija, queso fresco or feta cheese

small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion

avocado,

eggs

lime,

To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.

In a large skillet over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.

Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).

To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!

Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference—I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you&#8217;re happy with their texture.

Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).

Your enchilada sauce is a winner on anything! I've been known to pour it over Fritos and slice avocados over it and call it dinner. :)  
As an aside, my daughter was leafing through my binder of random printed out recipes and said "half of these are from Cookie and Kate". 
Turns out she's right!

Great recipe. When tasting for seasoning, I added too much additional salt, forgetting the salt from the tortilla chips. I used Tostitos Scoops and thought those worked well.

Made this recipe tonight - sooooo good!!! I portioned things out to make it again later this week. I’m already looking forward to it! Another fantastic recipe!!!

I think the enchilada sauce needs more spice- it was pretty bland. I usually love most recipes I try on this website (I try a lot!). I might try it again with adding a lot more chili powder. Thanks!

I needed a recipe for Easter Breakfast. I wanted chilequiles but didn’t have any tomatoes or sauce. This recipe for the sauce made my my day!

BEST BREAKFAST EVER! I made this for “breakfast for dinner” tonight and my girlfriend and I absolutely loved it! I’ve never tasted flavours like this before, it was so delicious! Thank you!

The enchilada sauce was awesome! I like it spicy so added at least a quarter teaspoon of cayenne pepper. And a little more vinegar. Next time I might add a bit more cinnamon too. My boyfriend said this was better than our favorite chilaquiles spot. Total win! Thanks!

Delicious recipe. I just made it and it's fantastic, easy and quick to make, too. I'll definitely make this again.

I'm so glad you re-posted this for your 2019 favorites! I had leftover chips from New Year's party and decided to give this a try. I was skeptical that the chips might be soggy and unappetizing, but man was I wrong. This dish was delicious and satisfying - almost like gourmet nachos!  It was also super easy and only took about 15 minutes to prepare (I used El Pato enchilada sauce instead of making my own). I will definitely be making this again. Thanks!

I made this for dinner tonight for my mom &amp; I, along with a couple brown derby’s from your cookbook ;) My Mom was so intriqued by this dish &amp; stared at me while I was cooking it. “This is dinner? Dinner has tortilla chips!!!? Do you regularly eat tortilla chips for dinner!?” But she absolutely loved it with with the avocado &amp; Fried eggs and said she could eat this for dinner once a week. Thank you for reposting this on your roundup last week so I could remember how much I wanted to try it! This will be a regular around here especially considering how quick &amp; easy it is, plus still healthier than Mexican takeout.

I made these for dinner tonight and they were really easy and delicious! They were more substantial than I was expecting, which was a nice surprise. I made my own chips (great way to use up leftover corn tortillas!) and sauce and topped with queso fresco, avocado, red onion, and pickled radish (another great recipe!). Will definitely make again!

Okay, this one knocked it out of the park. We made the quick pickled radishes to go with it, recommend those as well.

Truly magical recipe -- the crunch of the homemade tortilla chips with the creaminess of the enchilada sauce was a heaven I didn't know I was missing. You are incredible!

With just two of us at home now, I always have some of your sauce leftover from a smaller sized pan of enchiladas. 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!  I seem to always have tortilla chips, feta cheese and avocados on hand so these are quick to assemble.  Using a large nonstick pan, I heat some sauce and add the chips on one side of the pan while frying a couple eggs on the other side.  Top with avocado and feta along with other garnishes I may have and breakfast/dinner is ready in about 5 minutes. Thanks for another great recipe!

Being from NM, we do this just a bit differently. Our chile colorado (red chile sauce) is hotter and does not have tomato, olive oil, cinnamon, or vinegar in it. We use a lot of garlic and onion, a dash of Mexican oregano and sometime cominos (cumin) in the sauce. We fry cut up tortillas and drain them well on paper towels. Sometimes you will find cilantro on top. I favor Loma Vista Hot chile powder or pods. If you google it you will find where to buy it. We are also big on having a smear of beans on top of the chips and cheese (can be vegan) melted into the sauce. Always an egg on top. Don't find radishes much, but they are good and so is sliced avocado on the side. This is just one of those regional versions!

I'm so glad I've found your recipes ❤ thank you

Hi! This is the first recipe of yours that I tried thanks to a random google search for Chilaquiles! 

Absolutely delicious! I’m already dreaming about my next serving since I made extra sauce.

Recipe is excellent as is. I subbed veg broth with chicken broth and added a couple teaspoons of Better Than Bullion chicken. We topped ours with Cojita, cheddar, avocado, and red onion.

Comfort food during these uncertain times is just what the Dr. ordered.

Thank you. 

SO GOOD.  My husband especially loved this.  It was so flavorful and took less than 30min to make.  This is definitely going in the regular rotation.

Great recipe, thank you!

The sauce is on point, and reminds my wife and I of Chilaquiles Rojo which we had in Mexico City last year.

We served it with shredded poached chicken breast, shredded mozzarella (worked fine as a substitute for Queso Oaxaca), and a fried egg (runny yolk of course).

We put on some mariachi and drank horchata as we devoured our delicious brunch. It transported back to Mexico.

Thank you :)

Crispy tortillas simmered in red chili sauce then topped with a fried egg.

Red Chilaquiles with Egg

oz tortilla chips

red chili sauce

cotija cheese (or crumbled feta)

Tablespoons crema

Mexican black beans (optional)

Add the red chili sauce to a skillet and heat it to medium heat.  Place the tortilla chips on top of the sauce and gently stir them around under the tortillas are coated and heated through.

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Top 3 red chilaquiles recipes from across the web

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Vegan Chilaquiles Rojos

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