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1. ChilaquilesVerdes con Huevos Estrellados
Ingredients
- 1 jar of Los Rosales Salsa Verde
- 2 cups of tortilla chips
- 2 eggs
- 1 tablespoon of vegetable oil
- Fresh cilantro (optional, for garnish)
- Crumbled queso fresco (optional, for garnish)
- Sour cream (optional, for garnish)
Instructions
- Prepare the Sauce:Â In a small saucepan, heat the Los Rosales Salsa Verde over medium heat until it begins to simmer.
- Cook the Eggs:Â In a skillet, heat the vegetable oil over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny (about 3-4 minutes).
- Assemble the Chilaquiles:Â In a large plate or bowl, spread the tortilla chips evenly. Pour the warm Los Rosales Salsa Verde over the chips, making sure they are well-coated.
- Top with Eggs:Â Gently place the fried eggs on top of the chilaquiles.
- Garnish and Serve:Â Sprinkle with fresh cilantro, crumbled queso fresco, and a dollop of sour cream if desired. Serve immediately and enjoy!
2. Enchiladas Suizas Verdes de Pollo
Ingredients
- 1 jar of Los Rosales Salsa Verde
- 8 corn tortillas
- 2 cups of cooked shredded chicken
(rotisserie chicken works great!) - 1 cup of shredded cheese (Mexican
blend or Oaxaca cheese) - 1 tablespoon of vegetable oil
- Fresh cilantro (optional, for
garnish) - Sour cream (optional, for
garnish)
Instructions
- Prepare the Sauce: In a saucepan, warm the Los
Rosales Salsa Verde over medium heat. - Fry the Tortillas: In a skillet, heat the vegetable
oil. Quickly fry each tortilla for about 10 seconds on each side just to
soften them (they don’t need to be crispy). - Assemble the Enchiladas: Dip each fried tortilla into the
warm Salsa Verde, then fill them with the shredded chicken. Roll them up
and place them in a baking dish. - Top with Sauce and Cheese: Pour the remaining Salsa Verde
over the rolled enchiladas and sprinkle with shredded cheese. - Bake: Place the dish in a preheated
oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted
and bubbly. - Garnish
and Serve: Garnish with fresh cilantro and a dollop of sour
cream if desired. Serve hot and enjoy!
1. Chilaquiles Rojos con Pollo
Ingredients
- 1 jar of Los Rosales Salsa Roja
- 2 cups of tortilla chips
- 1 cup of cooked shredded chicken
(rotisserie chicken works great!) - 2 eggs
- 1 tablespoon of vegetable oil
- Fresh cilantro (optional, for
garnish) - Crumbled queso fresco (optional,
for garnish) - Sour cream (optional, for
garnish)
Instructions
- Â Prepare the Sauce: In a small saucepan, heat the Los Rosales Salsa Roja over medium heat
until it begins to simmer. - Cook the Eggs: In a skillet, heat the vegetable oil over medium heat. Crack the eggs
into the skillet and fry until the whites are set but the yolks are still runny
(about 3-4 minutes). - Assemble the Chilaquiles: In a large plate or bowl, spread the tortilla chips evenly. Pour the
warm Los Rosales Salsa Roja over the chips, making sure they are well-coated. - Top with Chicken and Eggs: Add the cooked shredded chicken on top of the chilaquiles, followed by
the fried eggs. - Garnish and Serve: Sprinkle with fresh cilantro, crumbled queso fresco, and a dollop of
sour cream if desired. Serve immediately and enjoy!
2. Enchiladas Rojas de Pollo
Ingredients
- 1 jar of Los Rosales Salsa Roja
- 8 corn tortillas
- 2 cups of cooked shredded chicken (rotisserie chicken works great!)
- 1 cup of shredded cheese (Mexican blend or Oaxaca cheese)
- 1 tablespoon of vegetable oil
- Fresh cilantro (optional, for garnish)
- Sour cream (optional, for garnish)
Instructions
- Prepare the Sauce: In a saucepan, warm the Los
Rosales Salsa Roja over medium heat. - Fry the Tortillas: In a skillet, heat the vegetable
oil. Quickly fry each tortilla for about 10 seconds on each side just to
soften them (they don’t need to be crispy). - Assemble the Enchiladas: Dip each fried tortilla into the
warm Salsa Roja, then fill them with the shredded chicken. Roll them up
and place them in a baking dish. - Top with Sauce and Cheese: Pour the remaining Salsa Roja
over the rolled enchiladas and sprinkle with shredded cheese. - Bake: Place the dish in a preheated
oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted
and bubbly. - Garnish and Serve: Garnish with fresh cilantro and
a dollop of sour cream if desired. Serve hot and enjoy!
1. ChilaquilesVerdes con Huevos Estrellados
- 1 jar of Los Rosales Salsa Verde
- 2 cups of tortilla chips
- 2 eggs
- 1 tablespoon of vegetable oil
- Fresh cilantro (optional, for garnish)
- Crumbled queso fresco (optional, for garnish)
- Sour cream (optional, for garnish)
- Prepare the Sauce:Â In a small saucepan, heat the Los Rosales Salsa Verde over medium heat until it begins to simmer.
- Cook the Eggs:Â In a skillet, heat the vegetable oil over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny (about 3-4 minutes).
- Assemble the Chilaquiles:Â In a large plate or bowl, spread the tortilla chips evenly. Pour the warm Los Rosales Salsa Verde over the chips, making sure they are well-coated.
- Top with Eggs:Â Gently place the fried eggs on top of the chilaquiles.
- Garnish and Serve:Â Sprinkle with fresh cilantro, crumbled queso fresco, and a dollop of sour cream if desired. Serve immediately and enjoy!
2. Enchiladas Suizas Verdes de Pollo
- 1 jar of Los Rosales Salsa Verde
- 8 corn tortillas
- 2 cups of cooked shredded chicken
(rotisserie chicken works great!) - 1 cup of shredded cheese (Mexican
blend or Oaxaca cheese) - 1 tablespoon of vegetable oil
- Fresh cilantro (optional, for
garnish) - Sour cream (optional, for
garnish)
- Prepare the Sauce:Â In a saucepan, warm the Los
Rosales Salsa Verde over medium heat. - Fry the Tortillas:Â In a skillet, heat the vegetable
oil. Quickly fry each tortilla for about 10 seconds on each side just to
soften them (they don’t need to be crispy). - Assemble the Enchiladas: Dip each fried tortilla into the
warm Salsa Verde, then fill them with the shredded chicken. Roll them up
and place them in a baking dish. - Top with Sauce and Cheese:Â Pour the remaining Salsa Verde
over the rolled enchiladas and sprinkle with shredded cheese. - Bake:Â Place the dish in a preheated
oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted
and bubbly. - Garnish
and Serve:Â Garnish with fresh cilantro and a dollop of sour
cream if desired. Serve hot and enjoy!
3. Chilaquiles Rojos con Pollo
- 1 jar of Los Rosales Salsa Roja
- 2 cups of tortilla chips
- 1 cup of cooked shredded chicken
(rotisserie chicken works great!) - 2 eggs
- 1 tablespoon of vegetable oil
- Fresh cilantro (optional, for
garnish) - Crumbled queso fresco (optional,
for garnish) - Sour cream (optional, for
garnish)
- Â Prepare the Sauce:Â In a small saucepan, heat the Los Rosales Salsa Roja over medium heat
until it begins to simmer. - Cook the Eggs:Â In a skillet, heat the vegetable oil over medium heat. Crack the eggs
into the skillet and fry until the whites are set but the yolks are still runny
(about 3-4 minutes). - Assemble the Chilaquiles:Â In a large plate or bowl, spread the tortilla chips evenly. Pour the
warm Los Rosales Salsa Roja over the chips, making sure they are well-coated. - Top with Chicken and Eggs:Â Add the cooked shredded chicken on top of the chilaquiles, followed by
the fried eggs. - Garnish and Serve:Â Sprinkle with fresh cilantro, crumbled queso fresco, and a dollop of
sour cream if desired. Serve immediately and enjoy!
4. Enchiladas Rojas de Pollo
- 1 jar of Los Rosales Salsa Roja
- 8 corn tortillas
- 2 cups of cooked shredded chicken (rotisserie chicken works great!)
- 1 cup of shredded cheese (Mexican blend or Oaxaca cheese)
- 1 tablespoon of vegetable oil
- Fresh cilantro (optional, for garnish)
- Sour cream (optional, for garnish)
- Prepare the Sauce:Â In a saucepan, warm the Los
Rosales Salsa Roja over medium heat. - Fry the Tortillas:Â In a skillet, heat the vegetable
oil. Quickly fry each tortilla for about 10 seconds on each side just to
soften them (they don’t need to be crispy). - Assemble the Enchiladas: Dip each fried tortilla into the
warm Salsa Roja, then fill them with the shredded chicken. Roll them up
and place them in a baking dish. - Top with Sauce and Cheese:Â Pour the remaining Salsa Roja
over the rolled enchiladas and sprinkle with shredded cheese. - Bake:Â Place the dish in a preheated
oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted
and bubbly. - Garnish and Serve:Â Garnish with fresh cilantro and
a dollop of sour cream if desired. Serve hot and enjoy!
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