Chilaquiles Roja (red sauce)
with Chicken
Recipe Authentic Mexican Recipe

This dish can be found all over Mexico in myriad variations. Some call for a long, slow simmer that reduces the chips to mush, while others—like this one—preserve more textural contrast.


Directions   Print recipe     Email to a friend

~ oil for frying chips
8 tortillas, cut for chips*
2–3 salsa roja (red sauce)
2 cups shredded cooked chicken
1 large white onion, chopped
1 pound queso fresco, crumbled
~ sour cream
~ cilantro, chopped
~ avocado slices
*Store bought chips are a poor choice for this dish as they break and get soggy.

Line a baking sheet with paper towels and set aside.

  1. Pour 1/2 inch of oil into a large, heavy-bottomed skillet and heat over a medium-high flame until almost smoking.
  2. Fry the chips in batches until crisp. Stir them frequently to promote an even color and prevent burning.
  3. Place the chips on paper towels to drain as they are finished.
  4. Drain the excess oil from the pan, then add the salsa and heat to a simmer.
  5. Add the chips to the pan and carefully stir to coat each chip with the salsa.
  6. Sprinkle in the chicken and fold gently to incorporate.
  7. Spoon the chilaquiles onto serving plates and top each with onions, queso fresco, sour cream and cilantro.
  8. Serve immediately.

Preparation Time: 
20–25 minutes.
Tips and Techniques