Red Chilaquiles
Ingredients
Enchilada Sauce
-
3
tablespoons
flour
-
1
tablespoon
ground chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
¼
teaspoon
dried oregano
-
¼
teaspoon
salt
-
1
pinch
cinnamon
-
3
tablespoons
extra-virgin olive oil
-
2
tablespoons
tomato paste
-
2
cups
vegetable broth
-
2
tablespoons
chopped fresh cilantro
-
1
teaspoon
apple cider vinegar
Chilaquiles
-
5
ounces
corn tortilla chips
-
⅓
cup
crumbled Cotija cheese
-
3
tablespoons
thinly sliced radish
-
1
ripe
avocado
-
4
pieces
fried eggs (optional)
-
1
small
lime
Instructions
- Prepare the enchilada sauce by mixing flour and spices in a bowl.
- Heat olive oil in a skillet and add the flour and spice mixture, cooking until fragrant.
- Whisk in tomato paste and vegetable broth, bringing to a simmer until thickened.
- Add chopped cilantro and vinegar to the sauce, adjusting seasoning as needed.
- Add tortilla chips to the skillet and gently stir until coated with sauce.
- Cover the skillet briefly if chips need to soften more.
- Serve topped with cheese, radish, cilantro, avocado, and eggs if desired, with lime wedges on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
200mg
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