Thursday, March 22, 2012

Mexican Red Chilaquiles

This recipe normally is very high in fat, it calls for fried tortilla, but I chose to bake them in the oven and make it a bit healthier. It's a typical mexican breakfast and it's normally served with fried beans

Yield: 4 Servings

  • 300 g chicken
  • 2 gloves garlic
  • 1 onion, sliced
  • 6 tomatoes, sliced
  • 6 tablespoons fresh coriander
  • 1 1/2 teaspoon salt
  • 10 corn tortillas, cut into squares
  • 100 g white shredded cheese
  • 125 ml cream
  • 1 avocado

  1. Boil chicken with 1 clove garlic and salt. When done, drain and throw away garlic

  1. Add onion and garlic over a big sized lightly oiled skillet. Cook until onion is slightly yellow, about 4 minutes, stirring constantly
  2. Add tomato and coriander; cook for 1 more minute. Liquefy everything and pour again over same skillet. Add salt and cook in low heat for 30 minutes

  1. Pre-heat oven to 250º F (120º C)
  2. Place tortillas over a sheet, drizzle with oil and bake for 15 minutes or until tortillas are crunchy. Set aside (don´t turn off the oven)

To assemble:
  1. Shred chicken with a fork into small pieces and add to tomato sauce, cook for 5 more minutes so chicken can take in the sauce's flavor
  2. Pour chicken and sauce over a baking skillet, add cheese and cook for 7 minutes or until cheese is melted
  3. Place tortillas over plate and pour sauce, chicken and cheese over. Add cream and avocado and serve immediately


  1. It is great!! breakfast? I think I will try it on Sunday!

  2. Sooo delicious! But avocado is not easy to find in my small town.
    I wouldn't mind having that right now :)

  3. Mmmm...So good! My mother-in-law makes these. =)
    from Blogging Buddies

  4. that looks mouthwatering! the definition of comfort food lol