CookPal AI
Chilaquiles Rojos

Chilaquiles Rojos

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Base Ingredients

    • 🍅 1 (28 ounce) can whole peeled tomatoes, drained
    • 2 chipotle chiles in adobo sauce, or more to taste

  • Spices and Seasonings

    • 1 ½ tablespoons vegetable oil
    • 1 dash roasted ground cumin
    • 1 dash dried oregano
    • 1 pinch salt and ground black pepper to taste

  • Vegetables and Aromatics

    • 🧅 1 large white onion, thinly sliced
    • 🧄 3 cloves garlic, minced
    • 🧅 ⅔ cup chopped green onions, divided
    • 1 cup chopped cilantro, divided
    • 1 (8 ounce) carton sour cream, divided

  • Protein

    • 🍗 1 whole cooked chicken, deboned and shredded
    • 🍲 1 ½ cups chicken broth

  • Cheeses

    • 1 (8 ounce) package shredded Mexican cheese blend
    • 5 ounces crumbled cotija cheese

  • Carbs

    • 1 (16 ounce) package tortilla chips

STEPS

1

Preheat the oven to 350°F (175°C). Grease a 10x15-inch casserole dish.

2

Combine drained tomatoes and chipotle chiles in a blender; puree until smooth.

3

Heat oil in a skillet over medium heat. Cook onion for 5-7 minutes until softened. Add garlic, then stir in pureed sauce.

4

Simmer the sauce and stir in chicken broth, cumin, oregano, salt, and pepper. Remove from heat when thickened.

5

Mix tortilla chips into the sauce in batches to coat evenly.

6

Layer half the chip mixture in casserole dish, followed by a layer of cheeses, shredded chicken, and seasonings. Add 3/4 of the sour cream, then repeat the layers.

7

Bake covered with foil until bubbly and cheese is melted, about 35-45 minutes. Let stand for 5 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

601

Calories

  • 30
    Protein
  • 38
    Carbs
  • 38
    Fats

💡 Adjust the number of chipotle chiles to control the spice level.Serve with extra cilantro or sour cream for garnish.