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Red Chile Chicken Chilaquiles

Red Chile Chicken Chilaquiles

Ingredients:14
Servings:4

By Yvette MarquezUpdated 03/09/2023

Red Chile Chicken Chilaquiles

Ingredients:14
Servings:4

A traditional Mexican breakfast or brunch, these spicy red chilaquiles will really kick-start your day! Flavorful, spicy red chile sauce meets creamy cheese, hearty shredded chicken and corn tortillas to create a craveable, satisfying meal that serves four. This red chilaquiles recipe will have everyone coming back for savory seconds!

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Red Chile Chicken Chilaquiles

Prep time:40 min
Total time:1 hr 30 min
Ingredients:14
Servings:4

Red Chile Chicken Chilaquiles

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Ingredient

Red Chile Sauce (yields 3 1/2 to 4 cups)

3 oz California or New Mexico red chile pods
2 1/2 cups water
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons salt
2 cloves garlic
1 can (8 oz) tomato sauce

Chilaquiles

8 corn tortillas
1 tablespoon canola oil
2 cups Red Chile Sauce
1 1/2 cups shredded cooked chicken
1 cup shredded Oaxaca or Muenster cheese (4 oz)
1/3 cup finely chopped green or red onions
1 cup crumbled queso fresco, Cotija or feta cheese (4 oz)
Fresh cilantro sprigs

Instructions

Step 1
To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.

Step 2
Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.

Step 3
In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.

Step 4
To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.

Step 5
Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.

Recipe Tips

When working with the red chiles, wear plastic or rubber gloves. If your hands touch the peppers, make sure to wash them well.
Want to make your red chile sauce ahead of time? It can be stored in airtight containers in the refrigerator for up to a week or in the freezer for up to six months.

Nutrition Facts

Nutrition facts are not available for this recipe