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Chipotle Chilaquiles

  • 2 Tbsp. vegetable oil
  • 18 corn tortillas, cut into wedges
  • 1 can (26 oz.) crushed tomatoes
  • 1 Knorr® Chicken flavor Bouillon Cube(s)
  • 2 chorizo sausage links, crumbled
  • 1 Knorr® Onion MiniCube(s), crumbled
  • 1 Knorr® Garlic MiniCube(s), crumbled
  • 2 Knorr® Chipotle MiniCube(s), crumbled
  • 1/3 cup Mexican crema or sour cream
  • 1/4 cup queso fresco
  • additional vegetable oil for frying tortillas



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat 2 tablespoons oil in a large skillet over medium-high heat. Stir in tomatoes and Knorr® Chicken flavor Bouillon Cube(s) 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.