Chilaquiles Rojos

Wikimedia Commons (CC-BY)


  • 10 corn tortillas, cut into triangles
  • Vegetable oil
  • 1 (14-ounce) can of enchilada sauce
  • 1/2 cup shredded Pepper Jack cheese
  • 2 tablespoons cotija cheese, crumbled
  • Two fried eggs, as topping
  • 1/2 avocado, cubed, as garnish


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  1. To a saucepan, set over medium heat, add a few tablespoons of vegetable oil. When hot, add the slices of tortillas, in batches, and fry until the tortillas are crispy. Transfer to a bed of paper towels and repeat with the remaining triangles of tortillas.
  2. To a medium skillet, set over medium heat, add the enchilada sauce. Cook until it’s reached a simmer and thickened, about 5 to 8 minutes. Give it a taste and adjust any of the seasoning according to taste.
  3. Add the chips or freshly fried tortillas to the sauce and toss until thoroughly coated. Cook for an additional 2 to 3 minutes. Add the cheese and cover the pan until the cheese has melted, about 2 minutes. Top with cotija cheese, fried eggs and avocado.

Serves 4 to 6, as an appetizer

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