Red Chilaquiles for a Crowd + Las Palmas Partnership
I have a wonderful announcement to make — I have partnered with Las Palmas Sauces to prepare and share some of my favorite family recipes with the addition of their authentic sauces, my recipes will have a slightly modern twist but still have that familiar flavor we all crave and love.
Let me just brag about their red enchilada sauce…it tastes so delicious! When it comes to shortcuts and authenticity, my mom can be finicky. But due to the great taste and convenience of Las Palmas Sauces, she has given their products the “mom stamp of approval.”
As a cook who likes to use fresh and quality ingredients to make home-style Mexican dishes, I’m thrilled to be working with a company that also believes in preserving our culture’s traditional flavors with their authentic sauces and products.
Chilaquiles are a Mexican classic and the addition of Las Palmas Red Enchilada Sauce makes them a simple dish to feed a crowd.
I will be sharing more recipes and some videos I filmed with my mother and daughter here on the blog as well as on laspalmassauces.com. I will also be traveling soon for media events, so please keep in touch via social media. You just might see me sharing one of my recipes on TV.
Together, Las Palmas Sauces and I invite you to discover new and beloved family recipes that are sure to be hit with your familia.
Red Chilaquiles for a Crowd
- 3 tablespoons vegetable oil
- 1 large red onion, diced
- 1 (28-ounce) can Las Palmas Enchilada Sauce
- 2 cups chicken stock
- 8 ounces shredded Colby cheese
- 12 ounces thick homemade-style tortilla chips
- Cilantro leaves, for garnish
- 1/2 cup crumbled queso fresco
- 6 sunny-side-up eggs for serving (optional)
- Preheat your oven to 300 degrees.
- In a large stockpot, heat oil over medium-high. Add about 2/3 of the onion and cook, stirring regularly, until richly browned, 8 to 10 minutes. Add sauce and broth and bring to a rolling boil. Turn off heat and stir in 2/3 of the shredded cheese.
- Place one layer of chips into a 13x9-inch baking dish and pour half of the sauce, so that all of the chips are coated. Add another layer of chips and pour remaining sauce. Sprinkle with remaining shredded cheese. Lightly cover baking dish with foil, being careful not to let the top of the chips touch the foil.
- Bake 8 to 10 minutes. When chilaquiles are bubbling, remove from the oven and sprinkle with the remaining onion.
- Top with queso fresco, cilantro, and sunny side up eggs, if using.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
A special thanks to Las Palmas Sauces for sponsoring this blog post. Opinions are my own.
Photos by Jeanine Thurston