Mexican Chilaquiles with Shrimp

Mexican Chilaquiles With Shrimp Recipe

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Serve this dish as a light, but filling dinner or as an appetizer.


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20 Min
30 Min


  • ·
    vegetable or canola oil
  • 12
    6 1/2 inch corn tortillas
  • 1 1/3 tsp
    salt, divided
  • 2 1/2 c
    green chile salsa (herdez)
  • 1 lb
    medium chrimp, peeled & deveined
  • 1/2 tsp
    ancho chile powder
  • 2 oz
    queso fresco, crumbled (1/2 cup)
  • 1
    avocado, diced
  • 1/4 c
    fresh cilantro leaves

How to Make Mexican Chilaquiles with Shrimp


  1. Preheat oven to 400 degrees. Add oil, about 2 inches, in a dutch oven and heat over medium-high to approx.350 degrees.
  2. Stack tortillas and cut into quarters to create 48 tortilla strips. Fry, 12 at a time, until lightly browned. Remove tortilla chips and drain on paper towels. Sprinkle tortilla chips evenly with 3/4 tsp. salt. Let cool approx. 10 minutes.
  3. Arrange half of the tortilla chips in a 10-inch cast iron skillet and pour 1/2 cup salsa over the chips. Top with remaining chips and add 2 cups salsa. Cover skillet with heavy-duty aluminum foil and bake for 15 minutes.
  4. Toss shrimp with ancho chile powder and remaining 3/4 tsp. salt. Remove skillet from oven and increase oven temp. to broil. Remove foil and arrange shrimp on top of tortilla mixture. Return to oven and broil just until shrimp turn pink - 3- 5 minutes.
  5. Top with queso fresco, avocado and cilantro. Serve immediately.

Printable Recipe Card

About Mexican Chilaquiles with Shrimp

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American

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