Red Chilaquiles with Homemade Enchilada Sauce
Ingredients
Red Enchilada Sauce-makes about 2 cups
- 2 tablespoons oil
- 1/2 onion, finely diced
- 1 teaspoon New Mexico chili powder (this chili powder is mild, yet flavorful. If you use regular chili powder you have to be very careful of the varying heat levels, which is why we like this one.)
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon TJ’s Chili Lime Spice (or lemon pepper)
- 2 tablespoons flour
- 1 1/2 to 2 cups broth (chicken or veggie, or water)
- 1 teaspoon cider vinegar
Red Chilaquiles
- 1/4 cup olive oil
- 8 corn or corn-flour hybrid tortillas, cut into eight triangles each (We stack them up and cut them all at once.)
- 1 recipe Red Enchilada Sauce (recipe just above)
- 4-8 Eggs
- 1 1/2 cups grated white cheddar cheese
Garnishes:
- 1/2 cup Cotija or crumbled feta
- 4 cilantro sprigs
- 1 watermelon radish, thinly sliced and cut into small triangles
- 1/4 cup plain nonfat Greek yogurt
- Extra Enchilada Sauce
Instructions
Red Enchilada Sauce
- Heat oil in a large pot and add finely diced onions. Cook over medium heat until onions are translucent and just beginning to brown.
- Reduce heat and add all of the spices and cook along with onions for about 5 minutes to bloom the flavors. Add flour and continue to cook for another 3 minutes or so, stirring all the while just to barely brown the flour.
- Slowly add 1 1/2 cups of the broth and whisk into the flour-spice mixture until integrated, stirring all the while to prevent lumps. Stir in cider vinegar. Bring to a low boil. At this point, you may need to add a little more broth to thin out the sauce to desired consistency.
- If you make your enchilada sauce ahead of time and store it in the refrigerator, you may need to thin it out with some water before you pour it over your enchiladas for baking.
Red Chilaquiles
- Heat oil in a large skillet. Add tortilla wedges and cook over medium heat until tortillas get crispy and begin to turn golden brown.
- Meanwhile, heat your enchilada sauce in a separate sauce pan to keep warm.
- Cook eggs in a separate skillet to your desired doneness. We like them over easy, but you can cook them sunny side up or even over hard, if that’s how you like them.
- While you are cooking the eggs, pour the enchilada sauce over the tortillas and simmer for just a few minutes.
- Slide the cooked eggs over the chips and sauce and sprinkle grated cheddar cheese over all. Continue to cook until cheese melts.
- Remove from heat and garnish with cilantro, watermelon radishes and avocado. Serve with a spoonful of plain nonfat Greek yogurt or sour cream if you prefer!