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5 from 1 vote

Red Chilaquiles for a Crowd

Chilaquiles are a Mexican breakfast and brunch classic and the addition of Las Palmas Red Enchilada Sauce makes them a simple dish to feed a crowd.
Prep Time6 mins
Cook Time23 mins
Total Time29 mins
Course: Breakfast, Brunch
Cuisine: Mexican
Servings: 6 to 12 servings
Calories: 669kcal

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large red onion diced
  • 1 28-ounce can Las Palmas Enchilada Sauce or homemade red chile 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

Instructions

  • 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.

Notes

You can use green enchilada sauce / salsa verde for chilaquiles verdes. 

Nutrition

Calories: 669kcal | Carbohydrates: 54g | Protein: 25g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 209mg | Sodium: 1868mg | Potassium: 355mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1578IU | Vitamin C: 4mg | Calcium: 446mg | Iron: 3mg