Comments on: Chilaquiles Rojos

By: Nathaniel Miller

Nathaniel Miller — Sun, 12 Oct 2025 17:13:57 +0000

Incredible recipe! The sauce provides such a deep, complex flavor. Kate is so right that you need to have all all your ingredients prepped before you start cooking. This recipe will be one of our Mexican go-to recipes. Thank you, Kate!

By: Cia

Cia — Thu, 14 Aug 2025 22:07:18 +0000

Just made the chilaquiles sauce. Wow. I cook a lot of Mexican food, and tbh I usually make salsa roja starting with dried chiles. But I just wanted to do a little less work as I was also making a two-layer cake. Thought about using some goodish canned enchilada sauce, but then told myself to try the C&K recipe — I love this site! So I did, and it is terrific! Thank you!

By: Cookie and Kate

Cookie and Kate — Sun, 29 Jun 2025 23:19:17 +0000

In reply to Lady S. Hello, thank you for sharing your traditions and details on garnishes.

By: Lady S

Lady S — Thu, 26 Jun 2025 14:07:38 +0000

Growing up mama would make chilaquiles rojo and I loved. She made her own salsita, usually the night before, with roasted tomatoes, jalapenos, fresh garlic, and onion blended and cooked for 20 minutes in a pot and then salt added after cooking to taste. I saw that you knew about the eggs, avocado, and cheese with the chilaquiles. Here’s another tip to take note of. My mama would serve them with either black beans or refried beans, crema media, raw thinly sliced onion rings, and a little chopped epazote on top. For me, the beans are very comforting and add another element of protein to the diet and epazote is traditional to the dish. I crave this a lot.

By: Beth

Beth — Mon, 05 May 2025 17:33:12 +0000

I can’t wait to try this. BTY, I am from southern New Mexico but live in New England now. For me, the best chili sauce is
https://freshchileco.com/products/fresh-hatch-red-chile-sauce
if one doesn’t want to make their own.

By: Jennifer

Jennifer — Wed, 22 May 2024 19:41:49 +0000

Just finished making this recipe and served it with the Easy Refried Beans recipe from this site. What a lovely meal, the Mexican husband gave it a thumbs up, and he’s pretty picky- thank you, perfect directions and I wouldn’t change a thing!

By: Anonymous

Anonymous — Mon, 04 Mar 2024 19:12:01 +0000

By: Kate

Kate — Wed, 27 Sep 2023 19:49:07 +0000

In reply to Kamie. That's great to hear, Kamie!

By: Kamie

Kamie — Wed, 27 Sep 2023 14:40:49 +0000

Just made this again last night. So delicious! I now make the enchilada sauce ahead of time and freeze it so when it’s time for Chilaquiles, everything comes together quickly. We love adding pickled jalapeños and pickled red onions on top. Great recipe!

By: Amy

Amy — Wed, 26 Jul 2023 05:34:11 +0000

This recipe is in our regular rotation now! We always make a double batch of sauce so we have it for leftovers. We like this recipe so much, my daughter requested it for her 15th birthday breakfast!