Christmas Chilaquiles

Recipe blurb goes here….. I know it’s not really soup season, but I LOVE soup all year long. If you know me or have bI was supposed to make Christmas Chilaquiles and post for Christmas brunch, but that didn’t happen. Here it is for New years brunch! Start your year off on the right foot by making this, because trust me it will be a PARTAAYY in your mouth. This would be a fun DIY brunch station, you can lay out all the ingredients and people can make their own way.

I know you are probably intimidated by how long the ingredients list looks, but please trust me when I say it… it is easy! Also you will have a lot of sauce leftover that you can use on various dishes! Try my wet burrito with either sauces, or boom boom enchiladas. You can freeze the sauces as well. If you are serving this to a large crowd, I would suggest using tortilla chips to make your life easier.

Wishing you all a VERY HAPPY NEW YEAR! Thank you so much for supporting this little blog of mine, truly truly appreciate it. Lets make 2020 the best year yet!!!

Stay happy, stay hungry!

Prep time: 15 minutesCook time: 25 minutesTotal time: 45 minutesMakes: 4 servings


  • 10-12 corn tortillas or tortilla chips, cut in pieces
  • Red Sauce
    • 8-10 guajillo peppers or dried red chilies
    • 1 onion, chopped
    • 1 jalapeno, chopped
    • 6-7 garlic cloves, chopped + 2 raw to blend
    • 28 oz. can of fire roasted tomatoes or regular crushed tomatoes
    • 1 vegetable stock
    • 1 cup water
    • 1 tsp cumin seeds
    • 2 tsp red chili powder
    • 1 tsp cumin coriander powder
    • Salt to taste
    • 1 tbsp chipotle adobo sauce (optional)
  • Green sauce
    • 5 tomatillos, quartered
    • 2 jalapeno, quartered
    • 1 small white onion, quartered
    • 8 garlic cloves
    • 3 thai chilies
    • 2 cups water
    • 1 cup cilantro, roughly chopped
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds


  • Cilantro
  • Red radishes, sliced
  • 1 small onion, chopped
  • Green onions, chopped
  • Mexican crema or sour cream
  • Cojita or queso fresco cheese
  • Fried egg


  1. Preheat the oven to 400 degrees. In a baking tray spray corn tortilla with cooking spray. Bake the corn tortilla pieces for 10-15 minutes, salt them immediately and sprinkle with taco seasoning (optional). Set it aside until ready to use.
  2. Red sauce: in a Pan roast the chilli peppers for about 2-3 minutes, take them out into a plate until ready to use again. Add some oil to the pan, add cumin seeds once the oil is hot. Then add the onions and cook for about 1-2 minutes, then add the chopped garlic and jalapeno. Cook for another 3-2 minutes.
  3. Add the chilli peppers back in then add the tomatoes, water, vegetable stock, red chili powder, cumin coriander powder, chipotle sauce (if using), and salt. Mix well, let this sauce cook for about 10 minutes, stirring occasionally.
  4. Once the sauce is done add it to your blender and add 2 whole garlic cloves. Blend until everything is blended well and sauce like consistency.
  5. Green Sauce: In a pot add all the ingredients and boil for 10 minutes, until vegetables are soft. Add the cilantro and all the boiled vegetable along with the water. Blend everything in the blender until sauce like consistency.
  6. Assemble: In a pan or plate lay the baked corn tortilla chips, pour red sauce on half and pour green sauce on the other half.
  7. Add all your toppings on top.
  8. Serve hot and enjoy!

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