Melly's Chilaquiles Rojos

Melissa Baldan


Traditionally, this is a peasant breakfast food made with last night's dinner. Stale chips, leftover chicken, etc.
You're going to love this once you try it! Love at first bite.

Mi Abuelita is from Mexico City and Mi Abuelita Grande opened a restaurant here in San Diego in the 40's and she made Mexican food taste authentic without too much work. This is one of those recipes. Quick, easy, scrumptious, satisfying and authentic!

The only thing I changed was the amounts...I reduced the size to serve my family of 4.


★★★★★ 1 vote




  • 1
    28oz can tomatoes
  • 3
    jalapeno peppers, stem removed, chopped
  • 1 small
    yellow or white onion, chopped
  • 2 clove
    garlic, chopped
  • 1 Tbsp

  • 1 c
    chicken broth, low sodium
  • 8 oz
    corn chips, triangle shaped
  • 1 c
    shredded or chopped chicken (leftovers are great)
  • ·
    mexican cheese (queso fresco) crumbled, to taste
  • ·
    sour cream, to taste
  • 4
  • ·
    cilantro, chopped, to taste

How to Make Melly's Chilaquiles Rojos


  1. In a blender add tomato, jalapeno, onion and garlic. Blend until somewhat smooth.
  2. Heat lard in large skillet over medium-high heat. Add sauce and cook, stirring often, for about 5 minutes. Set to simmer.
  3. Pour in broth and stir. Add chips and cover with sauce. Lat simmer for about 4 minutes. Chips should soften, but not get mushy.
  4. Heat up chicken. Fry the egg.
  5. Assembly:
    Spoon some tortillas, top with Chicken, cheese, sour cream, egg and cilantro. (in that order).

Printable Recipe Card

About Melly's Chilaquiles Rojos

Course/Dish: Other Breakfast Chicken
Regional Style: Mexican

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