• Recipes
  • Entertaining
  • Family
  • Life
  • Travel
  • Nav Social Menu

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube

Mama Harris' Kitchen

Bringing you tasty, family-style recipes with fresh local ingredients!

  • Home
  • Recipe Index
  • Recent Posts
  • About
    • About Me – Mama Harris’ Kitchen
    • Press
    • Family Life
  • Contact
    • Contact
    • Advertise / Sponsor
    • Privacy Policy

#caciquehowto #GoAutentico black beans breakfast brunch Cacique chilaquiles crema mexicana kid-friendly main dish Mexican queso fresco recipe

Easy Chilaquiles Rojos

This is a compensated campaign with Cacique and Society Culinaria. As always, all opinions are my own. I hope you enjoy these easy chilaquiles rojos!

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenI wasn’t one of those people that was raised from a young child to know how to cook. Looking back to when I was little my dad would go tell me to help my mom with dinner, but when I offered I was given the task of setting the table or maybe peeling carrots or something. Eventually I knew enough as a teenager to get by, but I didn’t really get to know how to make some real food until much later – mostly from my friends. The area I grew up in was very diverse and I was lucky to have very good friends from all sorts of backgrounds. I was exposed to such a variety of foods and traditions and I learned so much from that. In my twenties I had a group of friends that I spent a lot of time with, and some of my favorite memories were lazy Sunday mornings. We would talk and lounge around and make breakfast far past noon. That was probably the first time I really had chilaquiles, and I was hooked. I was shocked at how easy they were to make and how absolutely delicious they were. I remember asking my friend to show me the steps on how to make them, forcing myself to remember this magic.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenSo here we are now, with a big family of my own. Like my friends, my family is also diverse. I’ve made it a point to learn how to make a variety of foods for my family so that they can be familiar with their own culture and broaden their taste buds to other cultures as well. Chilaquiles is a favorite around here, and through the years I’ve added my own little touches and preferences to my recipe. Sometimes I’ll add chorizo or even bacon, but I do prefer to keep mine meatless. I have added black beans for additional protein, making these so filling you don’t even miss the meat. It’s one of the few meals I make that I don’t have to make a smaller batch for my vegetarian daughter. Instead, we just grab a plate and feast.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenThe ingredients are fairly simple since this is a pretty basic and easy chilaquiles recipes. I use corn tortillas, either yellow or white, onion and eggs, black beans and a canned red sauce. If you prefer you can make the sauce from scratch, but you can also find some perfectly delicious sauce that’s premade to really make this a quick meal. The secret to great chilaquiles is not only the crispness of the tortillas or the spice in the sauce, it’s also the creaminess of the cheese. I prefer to use a traditional Mexican cheese and one of my favorites is Cacique Queso Fresco. The first time I tried Queso Fresco I was enamored with “that crumbly cheese”. It really amps up this dish and helps bring all of the flavors together while adding some creaminess. I also like to use Cacique Crema Mexicana. It’s creamy and buttery and perfect for that bit of crunch in the chilaquiles. I don’t use too many additional seasonings because the flavors of this dish work so well together it doesn’t need much extra. Of course I top my chilaquiles with fresh ingredients like cilantro, avocado and lime before digging in!

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' Kitchen

Easy Chilaquiles Rojos Ingredients:

  • 1-2 cups canola oil (for frying)
  • 8 yellow corn tortillas
  • 1 tablespoon salt
  • 1/2 medium yellow onion, chopped
  • 6 large eggs
  • 1 teaspoon garlic salt
  • 1/2 cup black beans
  • 1 (7.75 oz) can Salsa de Chile Fresco
  • 1/2 cup water
  • Cacique Queso Fresco
  • Cacique Crema Mexicana
  • 1/4 cup chopped cilantro
  • 1/2 an avocado, cut into thin slices

Directions:

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenUsing a knife or pizza cutter, cut each round tortilla into 8 triangles. In a large skillet or frying pan, bring the oil to a medium/high heat then add the tortillas being sure not to overcrowd them.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenFry each batch until crisp and slightly golden, turning a few times. Each batch should take about 4 minutes total to fry. Once done, remove the tortilla chips from oil and place on folded paper towels to absorb any excess oil. Sprinkle with salt and shake them around while you fry the next batch and repeat the process.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenOnce the tortillas are fried and placed on towels, remove most of the oil from your pan. Be sure to leave about 1-2 tablespoons and lightly saute the chopped onion until translucent. Break the eggs in a medium bowl and whisk them until smooth, then add them to the pan with the sauteed onions. Cook them how you would normal scrambled eggs, adding a bit of garlic salt to taste.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenOnce the eggs have mostly come together, add the beans and the crispy tortillas. Mix them up well.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenNow add the sauce and the water and stir everything together until it’s mixed pretty well.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenLower the heat and allow the food to simmer for about ten minutes, covered.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenAdd about a 1/2 cup of Cacique Queso Fresco, sprinkling all over the tops of the chilaquiles. Remove from heat.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenServe onto plates, sprinkling more Queso Fresco as needed. Grab the jar of Cacique Crema Mexicana and lightly drizzle it all over the top of the chilaquilles.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenAdd the chopped cilantro, then serve with a few slices of avocado and a couple of limes.

Easy Chilaquiles Rojos with Cacique #CaciqueHowTo #GoAutentico #socu #ad | Mama Harris' KitchenEnjoy!

Print
Easy Chilaquiles Rojos

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Yield: 4 servings

Easy Chilaquiles Rojos

Looking for the perfect brunch for a lazy Sunday afternoon? You're in luck then, this Easy Chilaquiles Rojos recipe is quick and tasty!

Ingredients

  • 1-2 cups canola oil (for frying)
  • 8 yellow corn tortillas
  • 1 tablespoon salt
  • 1/2 medium yellow onion, chopped
  • 6 large eggs
  • 1 teaspoon garlic salt
  • 1/2 cup black beans
  • 1 (7.75 oz) can Salsa de Chile Fresco
  • 1/2 cup water
  • Cacique Queso Fresco
  • Cacique Crema Mexicana
  • 1/4 cup chopped cilantro
  • 1/2 an avocado, cut into thin slices

Instructions

  1. Using a knife or pizza cutter, cut each round tortilla into 8 triangles. In a large skillet or frying pan, bring the oil to a medium/high heat then add the tortillas being sure not to overcrowd them.
  2. Fry each batch until crisp and slightly golden, turning a few times. Each batch should take about 4 minutes total to fry. Once done, remove the tortilla chips from oil and place on folded paper towels to absorb any excess oil. Sprinkle with salt and shake them around while you fry the next batch and repeat the process.
  3. Once the tortillas are fried and placed on towels, remove most of the oil from your pan. Be sure to leave about 1-2 tablespoons and lightly saute the chopped onion until translucent. Break the eggs in a medium bowl and whisk them until smooth, then add them to the pan with the sauteed onions. Cook them how you would normal scrambled eggs, adding a bit of garlic salt to taste.
  4. Once the eggs have mostly come together, add the beans and the crispy tortillas. Mix them up well.
  5. Now add the sauce and the water and stir everything together until it's mixed pretty well.
  6. Lower the heat and allow the food to simmer for about ten minutes, covered.
  7. Add about a 1/2 cup of Cacique Queso Fresco, sprinkling all over the tops of the chilaquiles. Remove from heat.
  8. Serve onto plates, sprinkling more Queso Fresco as needed. Grab the jar of Cacique Crema Mexicana and lightly drizzle it all over the top of the chilaquilles.
  9. Add the chopped cilantro, then serve with a few slices of avocado and a couple of limes.
  10. Enjoy!
3.1
https://mamaharriskitchen.com/2016/11/easy-chilaquiles-rojos/

What’s your favorite way to make chilaquiles?

For over 40 years, Cacique’s Mexican-style products have used only the finest ingredients and authentic recipes. Cacique has remained a family owned company dedicated to producing the highest quality authentic products. For more recipe inspiration check out the hashtag #CaciqueHowTo on Instagram to see a great variety of chilaquiles recipe steps using Cacique products.

If you loved this here's more..

  • Chorizo, Egg and Potato Breakfast Quesadilla with Chipotle SauceChorizo, Egg and Potato Breakfast Quesadilla with Chipotle Sauce
  • Black Bean Burgers with Chipotle MayonnaiseBlack Bean Burgers with Chipotle Mayonnaise
  • Easy Chile Relleno CasseroleEasy Chile Relleno Casserole
  • Cherry Apricot and Green Swirl Smoothie BowlCherry Apricot and Green Swirl Smoothie Bowl

Share this:

  • Email
  • Print
  • Tweet
  • Share on Tumblr
  • WhatsApp


Previous Post: « Deli Sandwich Style Sliders
Next Post: Chewy Chocolate Cookies with Coffee Glaze »

Reader Interactions

Comments

  1. Kushi says

    November 8, 2016 at 2:17 pm

    I am literally drooling. Looks delicious.

  2. Platter Talk says

    November 8, 2016 at 2:33 pm

    Holy cow! I’m longing for a taste of your delicious dish!

  3. Sarah @ Champagne Tastes says

    November 8, 2016 at 3:38 pm

    oh yummmmm… I seriously burn myself anytime I try to fry things, but if someone else will do the chips, I’d devour this!

  4. Lisa | Garlic & Zest says

    November 8, 2016 at 3:41 pm

    I had never had chilaquiles until I visited Costa Rica last year. Oh-Ma-Gawd! Where have you been all my life???? These look amazing!

  5. chanel says

    November 10, 2016 at 3:45 pm

    I am literally salivating. this totally beats my salad i am having for dinner. Cannot wait to make this

  6. Mary Barham says

    November 10, 2016 at 7:33 pm

    this looks delicious and easy enough for me to make!!

  7. Reesa Lewandowski says

    November 11, 2016 at 10:04 am

    I want this NOW! I never use Crema, but I love it when I get it at restaurants!

  8. Mama Munchkin says

    November 12, 2016 at 5:27 pm

    I make a green version with chicken and my kids love it for breakfast, lunch or dinner. But, your red recipe looks even tastier. I pinned it so we can try it out!

  9. J @ Bless Her Heart Y'all says

    November 14, 2016 at 5:15 pm

    I was also given the gift of “you can go set the table” when I was growing up. I love Cacique Queso Fresco, it’s the brand I use too. These chilaquiles rojos look so so good right now. I’m starving and my stomach started to growl after I looked through your pictures! 🙂

  10. Amanda says

    November 16, 2016 at 4:45 am

    First of all, half of those warm chips wouldn’t make it from the fryer to the chilaquiles plate if I were making them…because I wouldn’t be able to resist snacking on them! Haha. These look so delicious. I’m such a fan of queso fresco and Mexican crema. Can’t wait to make these!

  11. Mackenzie @ Food Above Gold says

    November 17, 2016 at 6:32 am

    Chilaquiles are life! I could live off them forever! I agree that a good tortilla and a perfectly creamy cheese is all it takes to make good chilaquiles great! These look amazing!

  12. Dini @ The Flavor Bender says

    November 18, 2016 at 9:17 am

    Oh my god I LOVE Chilaquiles!! I can’t wait to try this at home! I love that you’ve shared the step by step instructions and man! I wish I could just reach in and grab those crispy tortilla chips! Good ingredients make all the difference between a “meh” chilaquiles and OH MY GOD one! 😀

Primary Sidebar


Read ALL about me here or you can email me at dawn@mamaharriskitchen.com
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Stay Updated!

Get all the latest tasty goodness straight to your inbox!

Privacy Policy

Seasonal Recipes

Hawaiian BBQ Chicken Wings #ChicksWingIt #WingItWednesday | Mama Harris' Kitchen

Hawaiian BBQ Chicken Wings

Street Style Grilled Hot Dogs with Hebrew National #HebrewNationalSummer #ad | Mama Harris' Kitchen

Street Style Grilled Hot Dogs

Popular Categories

  • Main Dish Recipes
  • Chicken Recipes
  • Kid-Friendly Recipes
  • Side Dish Recipes
  • Veggie Recipes

Search by Category

Popular This Month

Shrimp Tacos with Cilantro Lime Cream | Mama Harris' Kitchen

Shrimp Tacos with Cilantro Lime Cream

Weeknight Dinner Idea: Quick & Easy Chicken Teriyaki Bowl | Mama Harris' Kitchen

Quick & Easy Chicken Teriyaki Bowl

Sunrise Moscato Mimosas | Mama Harris' Kitchen

Sunrise Moscato Mimosas

Savory Crepes with Turkey, Mushroom and Swiss Cheese | Mama Harris' Kitchen

Savory Crepes with Turkey, Mushroom and Swiss Cheese

Quick Pan-Fried Tilapia | Mama Harris' Kitchen

Quick Pan-Fried Tilapia

mamaharriskitchen

mamaharriskitchen
Open
[Sponsored]: Summertime is coming and will be here before we know it! You all know that I love easy meals during the warmer months, and I also love a good meal in a bowl. It’s also Vidalia Onion season 🧅 so I paired this seasonal favorite with pan-seared shrimp and veggies as a light rice bowl using your choice of grains.☺️This meal is an absolute delight!

Get the recipe and all the Vidalia Onion details by clicking the link in my profile or desktop users can click here for the recipe >> https://mamaharriskitchen.com/2021/06/pan-seared-shrimp-veggie-rice-bowl-vidalia-onions/ .

Also make sure to grab some Vidalia Onions from your local grocer before they are out of season in late August/early September.☀️
Open
This time of year I love warm, comforting recipes that are super easy and delish. This ridiculously easy Chicken Tortilla Soup is a one pot meal, ready in under 30 minutes and uses already prepared rotisserie chicken for maximum flavor (and ease)! With a tasty blend of flavors and textures, it’s like a bowl full of comfort. 

Get the recipe by clicking the link in profile at @mamaharriskitchen or just google “Mama Harris Kitchen Easy Chicken Tortilla Soup” 🍲 Enjoy!
Open
(AD) There has been a lot of cooking going on this year, so I’ve tried to make life a bit easier by getting creative with my leftovers. These pulled pork totchos are a great example of leftovers with a few key ingredients to create something new to keep our meals exciting. Adding a few key ingredients like @lamorenausa adobo peppers and jalapeños and carrots definitely livens up something simple. La Morena peppers are hand selected, using only the highest quality peppers to bring you authentic home style flavors of Mexico. I purchased my La Morena items from my local Safeway, but you can find them at your favorite grocery store in the international food section. #PayItForwardwithLM #VivaLaMorena #WeCanWithLaMorena 
 
INGREDIENTS:
- 32 oz tater tots
- 2 cups shredded cheese (Mexican blend + Pepper Jack)
- 2 cups prepared bbq pulled pork (check my pulled pork sliders recipe!)
- 1/2 can La Morena Adobo Peppers & Sauce
- 2 tablespoons sour cream 
- 2 tablespoons ranch dressing
- 1 cup pico de Gallo
- 1/2 cup guacamole
- 3 chopped green onions 
- 3-4 La Morena jalapeños and carrots, sliced

INSTRUCTIONS:
Prepare tater tots as instructed, in air fryer or oven. Heat oven to 450°. 
Cover the bottom of a large cast iron skillet with the cooked tater tots. 
Top with 1 1/2 cup of cheese. 
Combine the chopped adobo peppers and sauce with the prepared bbq pulled pork. Spread the pulled pork mixture on top of the tater tots, then top with the remaining cheese.
Bake in the preheated oven for 5 minutes.
Top with sour cream, ranch, pico de Gallo, guacamole, green onions, and sliced jalapeños and carrots.

Enjoy!! 😋
Open
✨Growth✨
Open
Happy December, all!! 🎄Since it’s basically Christmas now, it’s time to share ALL the holiday cookies! 

Every year I join my friend @natashanicholes as she heads up her #HousefulofCookies virtual cookie swap, where many of us share some sweet treats for the holiday season. 

This year I’ve created Cranberry Pistachio Citrus Cookies to share as my contribution. 🍪 I know that a lot of things have turned “virtual” throughout this year, but a little virtual bake-off is a fun way to connect with some of your favorite people!

For this recipe and many more, click the link in my profile at @mamaharriskitchen ❤️
Open
🚨This recipe is always popular after Thanksgiving! 🍗 
To find out how to make these delicious savory crêpes filled with sautéed mushrooms, Swiss cheese and leftover shredded Turkey click the link in profile at @mamaharriskitchen 😋
Open
So Thanksgiving is next week and we’re well into soup season, but I’m not willing to give up my Taco Tuesdays. 🌮 At this point we are choosing whatever makes us happy to get through the weeks, am I right? ❤️

If you’re looking for a quick dinner that’s ready in just 30 minutes, on taco Tuesday or any other day really, try my baked Turkey tacos with black beans plus all the toppings that your heart desires! 😘
Click the link in bio at @mamaharriskitchen for the recipe!
Open
Hello Instagram fam! 💖 There’s some new faces around here and it’s been a while since I showed mine!

I’m Dawn, creator of Mama Harris’ Kitchen, and I’m so glad you’re here with me! In this space I share my family-friendly recipes for all occasions, whether it be a 30-minute meal for those busy weeknight dinners or a full spread for entertaining a crowd - and everything in between.

Mama Harris’ Kitchen began back in 2012, in fact it’s 8 years this month! 🥳  What started as a way to document my newfound cooking hobby while managing my “new” life as a stay-at-home wife and mom to a 1 and 3 year along with teens and preteens, and it quickly grew into what it is now - a recipe resource for busy families like mine that enjoy flavorful and comforting home-cooking using pantry staples along with fresh and local ingredients as often as possible. 

🍿Five fun facts about me:
1. I LOVE elephants! 🐘 I collect a lot of elephant items, whether it’s trinkets or  artwork, notepads etc. I love what elephants symbolize and I truly love anything elephant related.
2. I’m a total plant lady! 🌱 I have about 35 houseplants, give or take, and there’s still more on the list of wants. Plants have become such a peaceful outlet for me, and I feel that they really center me within my space. I love the element plants bring to your space and the feel of your home with them in it, and new leaves are so exciting!
3. I have seven tattoos and I have plans for about eight more. 💉 Those that know me aren’t surprised, but those that follow me here tend to find it a bit surprising. 🙃
4. I’ve been a mother for a long time, over half my life! I’ve also been a lot of different “types” of mom - teen mom, single mom, working mom, stepmom, stay at home mom, PROUD mom, military mom, mother in law - the list goes on. No matter what, motherhood looks different for everyone and there’s unique challenges and experiences each mother faces. Please be gentle with yourself! ❤️At the end of the day we’re all just trying our best!
5. I’m a bit of an introvert, and often struggle with the “social” aspect of social media. I tend to go silent sometimes, but I’m working on it.

☀️Thank you for joining me here!
Open
Did you know that the third Sunday of July is considered National Ice Cream Day? 🍦Not that we need an excuse to enjoy our favorite treat! You can make any day one to celebrate with my Birthday Cake Ice Cream! Full of rich creamy flavor, colorful sprinkles and maraschino cherries. 🍒 No “official” birthday needed to treat yourself!

Get the recipe now! Click the link in my profile at @mamaharriskitchen ✨
Load More Follow on Instagram

Get all the latest recipes straight to your inbox!

Footer

You Might Also Like

Southwest Grilled Chicken and Avocado Salad with Chipotle Ranch (ad) #BTBGrillingRecipes #IC | Mama Harris' Kitchen

Southwest Grilled Chicken and Avocado Salad

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad) #SaveMartSummer AD | Mama Harris' Kitchen

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

Fresh Lentil Bean Salad AD #LoveALentil #LetsLentil | Mama Harris' Kitchen

Fresh Lentil Bean Salad

Grilled Pineapple Asparagus Salad | Mama Harris' Kitchen

Grilled Pineapple Asparagus Salad

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing #BetterWithCraisins AD | Mama Harris' Kitchen

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

- View More Recipes Like This -

my foodgawker galleryEverywhere Society Member

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Snapchat
  • Twitter
  • YouTube
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Privacy Policy

Copyright © 2023 · Mama Harris Kitchen

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in