Chilaquiles Recipe

Name: Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (28-ounce) cans whole tomatoes; 1/2 cup Sriracha; 3 tablespoons vegetable oil; 2 medium red onions, thinly sliced; 4 cloves garlic, minced; 1 pound tortilla chips (fried, not baked); Salt and freshly ground black pepper; 2 cups shredded cooked chicken; 1/2 cup (2 ounces) crumbled cotija or feta cheese; Chopped fresh cilantro, for garnish

Servings: persons

2 (28-ounce) cans whole tomatoes
1/2 cup Sriracha
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
4 cloves garlic, minced
1 pound tortilla chips (fried, not baked)
Salt and freshly ground black pepper
2 cups shredded cooked chicken
1/2 cup (2 ounces) crumbled cotija or feta cheese
Chopped fresh cilantro, for garnish

1
In a large food processor or blender, puree the tomatoes with their liquid and Sriracha until smooth.
2
Heat the oil in a large deep pan or castiron skillet over medium-high heat.
3
Add the onions and saute until they start to soften and brown slightly, about 8 minutes.
4
Add the garlic and cook until aromatic, another minute or so.
5
Pour in the tomato mixture and bring to a gentle boil.
6
Lower the heat and simmer until slightly thickened, stirring occasionally, 5 to 7 minutes.
7
Add the tortilla chips, stirring to coat with the sauce, using caution to avoid breaking them up as much as possible.
8
Heat thoroughly for 1 to 2 minutes, allowing the chips to absorb some of the sauce.
9
Season with salt and pepper to taste.
10
Plate the chilaquiles, spooning over any remaining sauce.
11
Top with the chicken, cheese, and cilantro.
12
Serve immediately.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (28-ounce) cans whole tomatoes, 1/2 cup Sriracha, 3 tablespoons vegetable oil, 2 medium red onions, thinly sliced, and more.

Yes, Chilaquiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles

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