Mole Chilaquiles

With Mole Rojo Sauce

Prep time

10 minutes

Cook time

5 minutes

Total time

15 minutes

Servings

2
Mole Chilaquiles

Ingredients

  • 2 cups of totopos or thick-cut corn chips, homemade or store-bought
  • 1 (9.5oz) bottle Tenayo Mole Rojo, warmed
  • 2 eggs, cooked sunny side up
  • ½ cup sliced red onion
  • ¼ cup Mexican crema
  • ¼ cup crumbled queso fresco
  • 1/2 avocado, sliced
  • Fresh cilantro, chopped

Instructions

  1. Divide the chips onto two plates and drizzle with mole to cover. Top chips with egg, red onion slices, a drizzle of crema, queso fresco, and avocado slices. Garnish with cilantro and serve immediately.

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