Mexican Chilaquiles
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

  • 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.

  • 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.

  • Stir in toasted tortillas. Serve each topped with chopped fresh cilantro, crumbled queso fresco and a fried egg, if desired.

Nutrition information (per Serving)

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