Chilaquiles Recipe
Add a little spice to your breakfast with this delicious chilaquiles recipe topped with a fried egg and your favorite garnishes.
Servings: 4
Ingredients
- ½ cup vegetable oil
- 12 yellow corn tortillas, cut into 8 wedges
- 1½ - 2 cups red enchilada sauce
- 4 Fried eggs
- Avocado
- Crema mexicana
- Queso Fresco
- Cilantro
Instructions
- Heat ½ cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
- Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Repeat this process until all tortillas are fried, adding more oil if needed.
- Drain oil from skillet and make fried eggs (sunny side up). To do that, heat ½ tablespoon butter over medium heat until melted, then add eggs individually and away from each other and cook for 2-3 minutes, until white is firm but yolks are still runny.
- In another skillet, heat the enchilada sauce (or make it fresh) and add the tortilla chips. Stir carefully to coat the chips. Cook until the tortillas are heated through, about 2 minutes. Taste and season with salt as needed.
- Add chips to a plate and top with the fried egg along with any other toppings like salt, pepper, cheese, and avocado.
Video
Notes
Serve the red chilaquiles recipe with refried beans to make it even more filling.
This is one of those dishes that is simply best when served hot and is harder to save and reheat.
STORE. If you do have leftovers, store them for a day in an airtight container in the fridge.
Reheat on the stovetop or microwave, but note they will most likely be soggy.
Nutrition
Calories: 317kcal | Carbohydrates: 53g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1918mg | Potassium: 206mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1640IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 3mg