main dishes

Mexican Chilaquiles

Transform leftover tortillas into breakfast or dinner with this recipe for Chilaquiles – crisp tortillas simmered in chile sauce and topped with cheese! Kitchen Basics® Original Chicken Bone Broth adds rich, homemade flavor to the ancho tomato sauce. Garnish with cilantro, queso fresco and fried eggs.

5m
PREP TIME
25m
COOK TIME
242
CALORIES
6
INGREDIENTS

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Ingredients 4 Servings

  • 12 (6-inch) corn tortillas, quartered
  • 2 cups Kitchen Basics® Original Chicken Bone Broth
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon McCormick Gourmet™ Ancho Chile Pepper
  • 1 teaspoon McCormick Gourmet™ Organic Smoked Paprika
  • 1 teaspoon McCormick Gourmet™ Organic Garlic Powder

INSTRUCTIONS

  • 1 Preheat oven to 425°F. Place tortilla pieces on large baking sheet. Spray tortillas with no stick cooking spray; turn and spray the other side. Bake 10 to 12 minutes or until edges are lightly browned.
  • 2 Meanwhile, stir remaining ingredients in large skillet. Cook on medium heat until sauce comes to a boil. Reduce heat to medium low; simmer 10 minutes or until slightly thickened.
  • 3 Stir in toasted tortillas. Serve each topped with chopped fresh cilantro, crumbled queso fresco and a fried egg, if desired.

NUTRITION INFORMATION

(per Serving)

Breakfast

Beverages

Smoothies and Shakes