Chilaquiles are a traditional Mexican recipe that combines fried corn tortillas with a red chile sauce. Top with fried eggs and enjoy a savory breakfast!
Servings 2 people
- 8 corn tortillas I used a corn/wheat blend
- 1/2 cup oil for frying (I used avocado oil)
- 1/2 tsp kosher salt
- 1 cup red enchilada sauce
- 4 whole eggs for frying
- queso fresco
- Crema Mexicana or creme fraiche
- Cilantro minced chopped
- Chopped red onion
Stack tortillas and cut each into 8 small wedges. Over medium high heat, heat oil in large skillet. When the oil hot, add the tortillas, working in small batches to not over crowd pan. Fry, turning as needed, until golden brown.
Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
Remove most of the oil from pan (discard or save for another use). Add enchilada sauce and cook for several minutes until heated through.
Meanwhile, heat a separate nonstick skillet over medium heat and fry the eggs, turning only once.
Add fried tortilla wedges to the enchilada sauce. Turn to coat and let cook for a few minutes until heated thru.
Remove from heat. Serve chilaquiles with fried eggs and topped with garnishes.
Calories: 277kcal | Carbohydrates: 56g | Protein: 8g | Fat: 3g | Cholesterol: 7mg | Sodium: 1671mg | Potassium: 193mg | Fiber: 8g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 2.4mg | Calcium: 84mg | Iron: 2mg