Chipotle Chilaquiles



  • 2 tablespoons vegetable oil
  • 18 corn tortillas (cut into wedges)
  • 26 ounces crushed tomatoes
  • 1 knorr chicken flavor bouillon cube
  • 2 chorizo sausage (links, crumbled)
  • 1 Knorr Onion Minicubes
  • 1 knorr garlic minicub
  • 2 knorr chipotl minicub
  • 1/3 cup crema mexican (or sour cream)
  • 1/4 cup queso blanco
  • vegetable oil (additional, for frying tortillas)


  1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Stir in tomatoes and Knorr® Chicken flavor Bouillon Cube and bring to a boil. Reduce heat and simmer covered 15 minutes.
  2. Heat oil in a deep skillet or saucepot and fry tortilla wedges, in batches, until golden; drain on paper towels.
  3. Brown chorizo in a small skillet over medium heat, stirring occasionally.
  4. Remove tomato mixture from heat and stir in Knorr® Onion MiniCube, Knorr® Garlic MiniCube and Knorr® Chipotle MiniCubes. Add tortillas, stirring to coat. Simmer about 1 minute or until tortillas are slightly softened.
  5. Layer half the tortillas on a serving platter. Top with half the chorizo; repeat.
  6. Serve drizzled with crema and sprinkle with cheese.
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