Easy Chilaquiles Rojas

Name: Easy Chilaquiles Rojas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 16 oz Smoky Salsa (16 ounce jar smoky salsa); ¼ cup Chicken Stock (¼ cup chicken stock); 8 oz Salted Nacho Chips (8 ounces thick tortilla chips); 4 pieces Egg (4 eggs); 2 tbsp Olive Oil (2 tablespoons olive oil); 0 pieces Table Salt (Salt and pepper); 0 pieces Queso Fresco (Queso fresco (crumbled)); 0 pieces Red Onion (Red onion (thinly sliced)); 0 pieces Cilantro (Fresh cilantro); 0 pieces Radishes (Radishes (thinly sliced)); 0 pieces Mexican Crema (Mexican crema or sour cream); 0 pieces Hot Sauce (Hot sauce); 0 pieces Rotisserie Chicken (Shredded rotisserie chicken (warmed (optional))) — optional

Easy Chilaquiles Rojas - Brunch,Main Course (Mexican)

20 minMexican

Servings2

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Steps

1Simmer stock and salsa
2Pour salsa and chicken stock into a large skillet. Bring to a boil over medium-high heat and let it cook down for 3–4 minutes until slightly thickened.
3Fry eggs
4Meanwhile, fry eggs in a separate nonstick pan with olive oil over medium-high until whites are set with crispy edges and yolks are still runny, 3–4 minutes. Season with salt and pepper. Set aside.
5Add chips to the boiling salsa a large handful at a time, folding gently to coat. Work fast — 60 to 90 seconds total. You want them coated and just starting to soften but still with bite. Pull off heat before they look done.
6Add toppings
7Top with fried eggs, queso fresco, red onion, cilantro, radishes, and a drizzle of crema. Add shredded chicken if using. Serve immediately with hot sauce.