Easy Chilaquiles Rojos

Easy Chilaquiles Rojos
Easy Chilaquiles Rojos

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Prep time


Total time



4 - 6


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La Cocina Goya

Prepare this incredible Mexican style Chilaquiles Rojos in minutes, with the authentic flavor of GOYA® Red Enchilada Sauce. Combine the sauce with cream, tomato sauce and the tasty flavor of GOYA® Queso Fresco. This classic could become your favorite recipe soon!

  • Ingredients
  • Directions

1 can (8 oz.)

GOYA® Red Enchilada Sauce

½ cup

heavy or whipping (35%) cream

½ pkg.

(2.82 oz.) GOYA® Chicken Flavored Bouillon

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

½ cup

GOYA® Vegetable Oil, for frying


GOYA® Corn Tortillas, cut into 8 wedges

1 cup

crumbled GOYA® Queso Fresco, divided


avocado, peeled, halved, pitted and cubed

2 tbsp.

chopped fresh cilantro leaves

Lime wedges, for serving


Kitchen View

Step 1

In large skillet set over medium-high heat, heat olive oil. Stir in enchilada sauce, tomato sauce, cream, chicken bouillon and ½ tsp adobo seasoning; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes or until thickened and flavors are married. Reduce heat to low and keep warm.

Step 2

Meanwhile, in large high-sided skillet set over medium heat, heat vegetable oil. In batches, cook tortilla wedges, turning once, for 3 to 4 minutes or until lightly golden and crisp. Using slotted spoon, transfer to paper towel–lined baking sheet. Sprinkle with remaining adobo seasoning.

Step 3

Stir 1/2 cup queso fresco into rojo sauce in skillet. Cook, stirring, for 1 minute. Stir in tortilla chips; fold until coated in sauce. Remove from heat.

Step 4

Garnish with avocado, remaining queso fresco and cilantro. Serve immediately with lime wedges (tortilla chips will soften quickly and become soggy if not enjoyed right away).


Note: Stir shredded chicken, pulled pork or shredded beef into chilaquiles in Step 3, or serve topped with 1 fried egg per serving.

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