Go Back

Chilaquiles Rojos Recipe

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Calories 298 kcal


  • 80 grams Boneless Chicken Breast. (without skin)
  • 2 Tomatoes.
  • 1 Arbol Chili.
  • 2 Guajillo Chili.
  • 1 Onion.
  • 2 cloves Garlic.
  • 2 tbsp Sour cream.
  • 8 Corn tortillas.
  • ½ cup Vegetable oil.
  • Salt and pepper to taste.


  • First of all, place the chicken piece in the saucepan, cover it with water and add Garlic, Onion, and Salt.
  • Boil it over high heat for around 20 minutes.
  • Cut the Corn Tortilla in a triangular shape and set it aside.
  • Now add vegetable oil to a pan and heat it up to 180 degrees C. Fry the Corn Tortilla for 2 minutes until they turn to golden brown and set aside.
  • Now for red sauce, first remove all the veins and seeds of guajillo chilies and Arbol chili and put them in a saucepan along with tomatoes. Add water and boil over high heat for 4 minutes until the pepper softens.
  • Now put the tomatoes, chilies, onion, garlic, and pepper into a blender and blend well to make a paste.
  • Then shred the completely cooked chicken.
  • Add some oil in a pan, add chicken, and sauce to boil over high heat, and then turn it to medium heat and cook for 3 minutes until it thickens a little. Stir the sauce occasionally.
  • At low heat, add the fried tortilla chips in the sauce and cook for 3 more minutes to give a consistent thickness.
  • The recipe is ready to be garnished and served.