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    Home » Mexican Recipes » Chilaquiles Rojos- Guadalajara Style

    Chilaquiles Rojos- Guadalajara Style

    Published Nov 13, 2019 · Modified Apr 1, 2022 by Renee · 2 Comments · This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Chilaquiles Rojos are baked tortilla chips covered in a savory red sauce and topped with crumbly cheese and a fried egg.

    Chilaquiles in a skillet topped with a fried egg.

    Chilaquiles Rojos are a popular brunch dish in Southern Mexico, specifically in Guadalajara where my husband's family is from. When we were there this past Summer, I made it a point to try all the native dishes of Guadalajara. This included Chilaquiles, Carne en su jugo, Posole, Jericallas, and Tortas Ahogadas.

    Jump to:
    • How to Bake Tortilla Chips
    • How to Make the Rojo (Red) Sauce
    • Assembling the Chilaquiles
    • Chilaquiles Rojos Recipe
    Overhead view of chilaquiles in a skillet with cilantro on the side and a pink glass of water.

    So I set out on a mission to make delicious chilaquiles and make them a tad healthier/easier by baking tortilla chips instead of frying them. I was so excited when my first try turned out delicious and the method of baking the chips works perfectly!

    How to Bake Tortilla Chips

    Cut tortillas into small triangles and place them on a well greased baking sheet. I used a pastry brush, dipped it in oil, and brushed the entire sheet pan. The key to crispy baked chips is to make sure they have oil on them.

    Place tortilla triangles on baking sheet, trying not to overlap, and spray the top with cooking oil spray, or brush them with oil.

    Baked tortilla chips on a baking sheet sprinkled with salt.

    Bake them in a 400 degree oven for 15 min, remove and sprinkle with salt while they are hot.

    How to Make the Rojo (Red) Sauce

    The sauce is pretty similar to my Homemade Enchilada Sauce, just with the addition of tomato. I did not make the Rojo Sauce spicy, since my kids would be eating them too. If you prefer a spicer sauce, then add some chile de arbol to the pot to boil with everything else.

    Guajillo Chiles are very mild in spice, and make up the base of the red sauce along with whole roma tomatoes, garlic, and white onion. Place everything in a small sauce pot with chicken bouillon, or vegetable broth for Vegan. Bring to a gentle boil and simmer for 10 minutes

    Chilaquiles Rojos in a skillet.

    Using a slotted spoon remove all the ingredients and place into a blender. Blend until a smooth sauce forms. If the sauce is too thick, you can add a little bit of water.

    Assembling the Chilaquiles

    Place the blended red sauce in a skillet with a little oil and bring the sauce to a light simmer. Add tortilla chips and stir to coat. If needed, place a lid on the pan to help the chips soften, but only for a minute. You don't want the chips to get too soft.

    Chilaquiles Rojos topped with fried egg and pieces of carne asada on top.

    Serve immediately with some cotija or even feta cheese crumbles work, onion, and cilantro. For a complete meal, add a fried egg, refried beans, and even carne asada is a great combo!

    Overhead view of chilaquiles in a skillet with cilantro on the side and a pink glass of water.

    Chilaquiles Rojos Recipe

    Renee Fuentes
    Chilaquiles Rojos are baked tortilla chips covered in a savory red sauce and topped with crumbly cheese and a fried egg.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Servings 4

    Ingredients
      

    Rojo (Red) Sauce

    • 2 Guajillo Chiles Seeds and Stem Removed
    • 4 Roma Tomatoes Cut off tops
    • ¼ White Onion
    • 2 Garlic Cloves
    • 1 teaspoon Chicken Bouillon or use Salt
    • Chile de Arbol Optional for a spicy sauce
    • Water to fill pot

    Baked Tortilla Chips

    • 24 Corn Tortillas Cut into 8 triangles
    • Oil or Cooking Oil Spray
    • Salt for seasoning

    Toppings

    • 1 Fried Egg
    • Cotija or Feta Cheese Crumbles
    • Chopped Onion
    • Chopped Cilantro

    Instructions
     

    Rojo (Red) Sauce

    • Place Tomatoes, Chiles, Onion, and Garlic into a sauce pot and fill with water. Cover and bring to a light boil, then simmer for about 10 minutes for the chiles to soften. For spicy version add chile de arbol to pot.
    • Using a slotted spoon remove ingredients from sauce pan and place in a blender with a teaspoon of chicken bouillon or salt. Blend until a smooth sauce forms. If sauce is too thick you can add a little water until you get a smooth sauce.

    Baked Tortilla Chips

    • Cut tortillas into 8 small triangles and place them on a well greased baking sheet. I used a pastry brush, dipped it in oil, and brushed the entire sheet pan. The key to crispy baked chips is to make sure they have oil on them.
    • Place tortilla triangles on baking sheet, trying not to overlap, and spray the top with cooking oil spray, or brush them with oil. Bake them in a 400 degree oven for 15 min, remove and sprinkle with salt while they are hot.

    Assembling the Chilaquiles

    • Place the blended red sauce in a skillet with a little oil and bring sauce to a light simmer. Add tortilla chips and stir to coat. If needed, place a lid on the pan to help the chips soften, but only for a minute. You don't want the chips to get too soft.
    • Serve immediately with some cotija or even feta cheese crumbles work, onion, and cilantro. For a complete meal, add a fried egg, refried beans, or carne asada is a great combo!

    Video

    Notes

    This is for 4 big servings, about 6 tortillas per a person. If serving with other items like beans or a protein, then 3-4 tortillas per a person is enough. 
    Leftover Sauce can be stored in the fridge for a week. You can make the chips and red sauce ahead of time, and assemble once you are ready to eat. I used about 3oz of Red sauce per a serving.
    To make red sauce spicy add a couple chile de arbol and boil with all the ingredients listed.
    Popular Recipes from Guadalajara: Carne en su jugo, Posole, Jericallas, and Tortas Ahogadas. 

    Nutrition

    Calories: 362kcalCarbohydrates: 74gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 80mgPotassium: 486mgFiber: 11gSugar: 4gVitamin A: 983IUVitamin C: 10mgCalcium: 138mgIron: 2mg

    Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

    Keyword Chilaquiles, Chilaquiles Rojos
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    Comments

    1. Kristin says

      December 13, 2021 at 5:36 pm

      This recipe is simple and perfectly delicious. My go to for making chilaquiles,and everyone who tries them loves them!

      Reply
      • Renee says

        December 14, 2021 at 8:21 am

        Thank you, Kristin! I appreciate the review and rating and so glad everyone likes the chilaquiles!

        Reply

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    Hi! I'm Renee Fuentes.

    Welcome to Thai Caliente where I share Thai Recipes, Mexican Recipes, and Easy Recipes for busy families like myself. Take a look around and try cooking something new! About Me

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