Quick and Easy Healthy Chilaquiles Rojos
Chilaquiles are traditionally fried tortilla strips simmered in a red or green tomato sauce and topped with all kinds of stuff. They’re a great way to get rid of leftovers, since they often call for stale tortillas. In this healthy chilaquiles remix, we’ll be using baked corn tortilla chips and using a ready-made, low calorie enchilada sauce.
You can serve with a fried egg for a great breakfast or add other proteins and serve with refried or black beans. I’ve included a few of my favorite protein recipes like low fat chorizo and crispy carnitas in the recipe card below.
Healthy Chilaquiles Ingredients
If you’ve tried my low calorie tortilla chips or any of my dips, you’ve seen the Mission Extra Thin Corn Tortillas. You can eat three of them for just 120 calories and when they’re cut into triangles like chips, you’re left with a big portion of chips.
And is there anything better than a huge portion of chips?
For the sauce, the recipe calls for Trader Joe’s Red Enchilada Sauce. I was originally turned onto this ingredient by Lillie Eats and Tells Trader Joe’s Must Haves List, and the stuff is amazing! I’ve since used it in everything from these chilaquiles to cheesy beef tacos and ground chicken and rice enchiladas.
If you wanted more authentic chilaquiles, you’re welcome to make your own sauce.
How to Make Healthy Chilaquiles
This recipe is super easy to make. As you’d expect from a healthier chilaquiles recipe, the tortillas will be baked instead of fried.
Though you could air fry the chips instead of baking. I’ve done both and actually prefer the baked chips since you can add a bit of sea salt and it stays in place instead of being thrown around the air fryer.
After baking the tortillas, it’s as simple as heating some enchilada sauce in a pan before tossing the baked chips in it.
The chips should be softer but not soggy. If you end up with soggy chips, there’s a good chance your chips weren’t baked long enough or you used too much sauce.
Final Recipe Notes
That’s about it. With such a simple recipe, I don’t have many notes for you. Be sure to check the notes section of the recipe card below for more protein ideas like chorizo and carnitas.
Be sure to let me know your thoughts about this healthy chilaquiles recipe. Take a photo of your re-creation and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.
- 6 Extra Thin Corn Tortillas, I used Mission
- 1/2 C (120g) Red Enhilada Sauce, I used Trader Joe's
- 2 large Eggs
- 1/4 C (28g) Cotija Cheese, crumbled
- 2 Tbsp Pico de Gallo, or your choice of veggies/toppings
- Preheat oven to 400F.
- Stack and cut the corn tortillas into 6 triangles to make chips. Place the chips on a wire rack for best results, but a baking sheet will also work. (Optional: spray with a tiny bit of cooking spray and sprinkle with sea salt.)
- Bake the chips for 8-10 minutes or until they're golden brown and crisp.
- In a large skillet, heat the enchilada sauce over medium heat.
- Once the sauce begins to bubble around the edges, add the chips and gently fold together, cooking until very little sauce remains.
- Remove the chips from the pan before cooking an egg and warming any other proteins.
- Top the chips with crumbled cotija cheese, an egg, and your desired toppings.
1 serving = 1/2 the chilaquiles, 1 egg, and 2 Tbsp (14g) of cotija cheese.
Macros for 1 serving of chilaquiles only (chips and sauce): 150 calories, 4g protein, 27g carbs, and 3g fat
Other protein sources to pair with this recipe:
Nutrition Information:Yield: 2 servings Serving Size: 1 serving
Amount Per Serving: Calories: 272Total Fat: 12gCarbohydrates: 27gProtein: 14g
More Healthy Mexican Inspired Recipes You Might Like
Since you’ll have the tortillas on hand, you’ll definitely want to check out my air fryer taquitos recipe. The lightened up guacamole dip is worth the price of admission alone.
And if you’re looking for a snack to prep in bulk or something to feed a crowd, my low carb taco bites are the move.