I love these so much. They’re salty, sweet, cheesy, have a good amount of protein, and remind me of El Cholo’s Sonora style enchiladas, but better. This sauce is not spicy, nor does it have a ton of Mexican flavor. I’ve considered adding more Mexican spices and the seeds of the jalapeno to give it more spice and flavor, but as is it’s a crowd pleaser even for kids (they call them “pizza nachos”) so why would I mess that up? You can get creative with toppings and add hot sauce on the side if you think it needs it. Also, in case it wasn’t obvious, this makes a GREAT dinner.
Tips/Suggestions:
If you’re making this in advance, make the sauce the night before (chop your chicken and shred your cheese) and add everything in the morning.
The runny eggs are so crucial to this dish. I have tried baking it with the eggs in it before, but the effect was lackluster. If you’re looking for the easiest way to prepare an egg with a runny yolk for a lot of people, I love a soft-boiled egg. Place them in boiling water for 5-6 minutes (I like mine runnier, some people boil them as long as 7) and transfer to an ice bath immediately after.
RED CHILAQUILES (Serves 4-6)
Prep Time: 10 minutes, Cook Time: 20 Minutes
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