Chilaquiles Recipe
User Reviews
5
Chilaquiles Recipe
Description
The preparation starts by frying cut corn tortillas in hot oil until they develop a crispy, light golden-brown color. These freshly fried tortilla chips are drained to remove excess oil. Separately, eggs are fried sunny side up so the yolks stay runny, complementing the sauce-soaked chips.
The chips are then gently stirred into heated red enchilada sauce until just warmed through, allowing the edges to soften slightly while maintaining some crispness. Salt seasoning is adjusted as needed. The assembled dish is plated and topped with the fried eggs, slices of avocado, Mexican crema, crumbled queso fresco, and fresh cilantro for a blend of creamy, tangy, and fresh flavors.
Chilaquiles are best enjoyed hot to experience the crisp-soft texture contrast. They are a filling breakfast choice that suits a casual meal. Leftovers can be stored tightly covered in the fridge for one day and reheated gently on the stovetop to avoid sogginess. Due to the texture changes, a fork is recommended for eating over using hands.
Ingredients
- ½ cup vegetable oil
- 12 yellow corn tortillas cut into 8 wedges
- 1½-2 cups Red Enchilada Sauce
- 4 egg fried
- 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). 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.
Notes
- Serve chilaquiles immediately for optimal crispness and flavor.
- If saving leftovers, refrigerate in an airtight container and consume within one day.
- Reheat gently in a pan to avoid mushy chips.
- Use a fork to eat since the chips soften and become less sturdy than typical nachos.
- Avoid overcooking chips in sauce to maintain some texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 1918mg | 80% |
| Potassium | 206mg | 4% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 1640IU | 33% |
| Vitamin C | 4mg | 4% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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