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
½ pkg.
1 tsp.
½ cup
12
1 cup
1
2 tbsp.
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).
Note: Stir shredded chicken, pulled pork or shredded beef into chilaquiles in Step 3, or serve topped with 1 fried egg per serving.
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Easy Chilaquiles Rojos
Prep Time 10m
Total time 35m
Yields: 4-6 Servings
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!
Ingredients
2 tbsp.
1 can (8 oz.)
1 can (8 oz.)
½ cup
½ pkg.
1 tsp.
½ cup
12
1 cup
1
2 tbsp.
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).
Note: Stir shredded chicken, pulled pork or shredded beef into chilaquiles in Step 3, or serve topped with 1 fried egg per serving.
