chilaquiles

How to Make Chilaquiles! A classic Mexican dish made with stewed corn tortillas (or chips) and veggies that can be served as breakfast, lunch or dinner. The best part? This highly adaptable meal can be made in under 20 minutes, perfect for busy weeknights! Vegetarian and vegan adaptable. Gluten-free.

Chilaquiles Recipe 

salsa

chicken broth

cumin

can black beans, chicken

corn

organic corn chips

queso fresco cheese

If using corn tortillas, heat oven to 300 F. 

 (Easiest to make these ahead) Spray or brush tortillas lightly with olive oil  ( on the top side only) and sprinkle with salt and bake the rack or on a sheet pan until crisp. About 25-30 mintues, turn heat off and let cool. Break them into quarters. NOTE: Fastest way is to use store bought corn chips.

Lightly grease the bottom and edges of a 10 inch skillet with oil, place over medium-high heat and add the salsa, broth and cumin and bring to a simmer. Add the blackbeans and corn or other substitutions, stirring until hot. If using tortillas instead of chips, add 1/2 teaspoon salt. Add the tortilla chips and stir to lightly coat each side, about 2-3 minutes, lowering heat to low.

Add the crumbled cheese,  turn heat off and place in the warm oven and melt the cheese.  This will have a &#8220;casserole&#8221; consistancy.

Prep your garnishes. Garnish with the scallions and cilantro. Top with sliced or grated radishes and avocado. Add pickled onions or pepitas if you like. Serve with lime wedges, hot sauce and sour cream if you like.

Or top with a fried egg!  (sunny side up is nice).

These turned out AMAZING! Love the use of salsa here for the base. Easy and flavorful.

Made these for dinner tonight and was a tad unsure about placing chip tortillas on a rather liquid broth.... fear not!!! It turned out scrumptious! Did a veggie version and another chicken for meat eaters. Carnivore went back for second helping (without realising it was vegetarian) and finished the lot! Will be a regular and will have confidence to use up left overs in future. Black bean and corn with jarred peppers worked a treat. Thank you Sylvia x

Delicious meal. Wonderful Flavors. I will definitely make this again.

Super easy and sooooo delish!!!  Highly recommend!

Ah-mazing!! I’ve made this a couple times now and it’s always a huge hit.

Yummy in our tummies. This is a super easy and quick recipe to make. I make a vegetarian version. I make my own queso fresco, which takes the longest in this recipe. If you can purchase it, much faster. Unfortunately they don’t sell it where I live. I use fresh tortillas which I lightly oil and salt and bake. I use vegetable broth and fresh salsa which makes a big difference. I put in black beans and corn niblets. As far as garnishes, I use avocado, sour cream, scallions and cilantro. Wish I could find pepitas for a lottle crunch. This is to die for. Thanks for a great vegetarian recipe!

Chilaquiles is a traditional Mexican breakfast dish that is made up of a red sauce tossed with tortilla chips and cooked until softened with eggs on top!

Chilaquiles Recipe

vegetable oil

roma tomatoes

white onion (peeled and stem cut off)

garlic

guajillo chiles

water

kosher salt (plus more to taste)

tortilla

eggs (for topping)

radish (thinly sliced)

queso fresco

avocado (sliced)

Diced red onion (for topping)

cilantro leaves (for topping)

In a big saucepan or Dutch oven, set over high heat, add the vegetable oil. When the oil is hot, add the roma tomatoes and sear on first side for about 3 to 5 minutes, flip, using tongs, and sear on the opposite side for an additional 2 minutes. You may need to do this in batches. Remove the tomatoes and set them aside in a bowl or on a cutting board.

Next, add the onion, garlic cloves and guajillo chiles, searing and toasting them for about 2 to 3 minutes. Take a peek at the onion and if it needs more time, leave it for an additional minute or two. Remove the onion and garlic cloves and set them aside. Add the tomatoes back to the pot with the chiles and add 2 cups of water. Cover the pot and cook for about 10 minutes. This will soften the tomatoes quite a bit and soften the chiles too.

To a blender, add the mixture from the pot (the chiles, garlic cloves, onion and water). You may need to blend this sauce in batches, depending on how big your blender is (I had to do in batches). While you blend it, make sure you allow a bit of steam out of the blender, about about 1 minute, until super smooth.

Add back to the pot and cook, uncovered, for 10 minutes. Bring to a simmer. Give it a taste and adjust the salt to your liking. I needed about 1 teaspoon.

To Make the Chilaquiles Sauce:

Get your garnishes ready because the end of the dish happens quickly. Bring the sauce to a rapid simmer (you want it hot!). And fry up your eggs.

Add the tortilla chips to the pot with the sauce and toss until they’re evenly coated. It may be easier to do this in a large bowl (you can add the tortillas to a large bowl and ladle the sauce over it).

Divide the chips amongst plates and top with the a fried egg, a handful of sliced radishes, crumbled queso fresco, cilantro leaves and avocado, if you like.

To Assemble the Chilaquiles:

Chilaquiles is a traditional Mexican breakfast. This recipe is simple, delicious and takes just 30 minutes to make!  Crispy fried tortilla chips are tossed and simmered with our smoky red sauce and topped with a fried egg!

Easy Chilaquiles

neutral oil

½ sweet onion, diced

garlic cloves,

tomatoes

chipotles in adobo sauce

chicken stock

tbsp extra virgin olive oil

eggs

salt and pepper

tortilla chips

queso fresco, crumbled

radishes, thinly sliced

cilantro leaves, roughly chopped

hot sauce (optional)

Place oil in a heavy bottom skillet and place over medium-high heat.

Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.

Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.

Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.

red sauce

Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.

fried eggs

Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.

Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat and top with fried eggs.

Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.

When you find yourself with a stack of tortillas, there's only one thing to do: Make this classic Mexican breakfast that was practically born to brunch.

Chilaquiles with Fried Eggs

dried guajillo or New Mexico chiles

whole tomatoes, drained

white onion, chopped (1 1/2 cups)

garlic cloves, chopped

jalapeño, with seeds, chopped

sweet paprika

honey

Kosher salt, freshly ground pepper

Vegetable oil (for frying)

corn tortillas, quartered, or 36 large tortilla chips

Kosher salt

(4 ounces) crumbled queso fresco

(4 ounces) shredded Monterey Jack

white onion

radishes

fresh cilantro

Lime wedges

Bon Appétit

Place chiles in a medium bowl; cover with 2 cups boiling water. Let chiles soak until softened, about 15 minutes. Drain, reserving soaking liquid. Discard stems and seeds; place chiles in a blender. Add tomatoes, next 4 ingredients, and 1 cup reserved soaking liquid; purée until smooth.

Heat oil in a medium saucepan over medium-high heat. Add purée (it will splatter) and bring to a boil. Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes (add more reserved soaking liquid if too thick). Stir in honey and season to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm before using.

Place a wire rack on a rimmed baking sheet. Pour oil into a large skillet to a depth of 1 1/2 inches. Prop deep-fry thermometer in skillet with bulb submerged. Heat over medium-high heat until thermometer registers 350°. Working in batches, fry tortillas, occasionally turning with tongs, until crisp, 2–3 minutes. Transfer chips to prepared sheet and season with salt.

Preheat broiler. Toss chips and 1 cup sauce in a large bowl. Transfer half of chips to a large ovenproof platter or skillet. Scatter half of cheeses over chips. Top with remaining chips and cheeses, along with 1/2 cup more sauce. Broil until cheese is golden and melted, 4–5 minutes.

Meanwhile, pour oil into a nonstick skillet to lightly coat. Heat over medium heat. Add eggs and fry until whites are set but yolks are still runny, about 4 minutes.

Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Top with fried eggs and serve with remaining sauce alongside.

This baked Mexican casserole recipe is made with tortillas, chicken, cheese and tomato sauce. It's a healthy version of the Mexican comfort food casserole.

Mexican Casserole

corn tortillas,

avocado oil oil

onion,

Mexican spice blend

baby spinach

chicken

cider vinegar

salt

scallions and cilantro

Preheat oven to 350ºF. Coat a 9-by-13-inch baking dish with cooking spray

Lay tortillas out on two baking sheet. Bake until just starting to harden and brown in spots, 12 to 16 minutes. Remove from the oven.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often until softened and starting to brown, 6 to 10 minutes. Stir in Mexican spice blend and cook until fragrant, 30 seconds to 1 minute. Stir in spinach, corn and chicken and cook, stirring until heated through, 3 to 4 minutes.

Open can of tomatoes, and stir in vinegar and salt. Spread about ½ cup of the tomato in the bottom of the baking dish. Layer a third of the tortillas over the sauce. Top with half of the chicken and corn mixture. Pour ¾ cup of the tomato mixture over the chicken and sprinkle with ½ cup cheese. Repeat with another layer of tortillas, the remaining chicen and corn mixture, ¾ cup sauce and ½ cup cheese. Top with the remaining tortillas and sauce.

Cover with foil and transfer to the oven. Bake the casserole until heated through, steaming and bubbling around the edges, 20 to 30 minutes. Remove foil and top with the remaining ½ cup cheese and bake until the cheese is melted and bubbling, 8 to 10 minutes.

This is a family favorite but now that there are less people at home I make it and plan to have leftovers and found that the chips go all soggy.  So now I just leave the chips out and Either serve them on the side  or I serve it over rice.  Either way it is still a favorite.  

this was the perfect way to repurpose and use up leftover chicken! Loving all of the cheese too! :)

This was so yummy! We had it for dinner and then enjoyed the leftovers for breakfast the next day!

It was a huge hit at my house!! I loved it!

We made this over the weekend and my whole family loved it! What a great recipe!

This is a new family favorite! It combines the ease of a casserole with all of the Mexican flavors I love. Delish!

This is really amazing! Packed full of flavors! So yummy!

Absolutely terrific! Such a great flavorful recipe for quick weeknight suppers!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600376833/dwp9r2do04uxhajohnhq.mp4

This Mexican Casserole recipe is made with baked corn tortillas, shredded cooked chicken, Mexican spices and sauce baked into a cheesy comforting casserole. It is hearty and satisfying Mexican comfort food for the whole family! And it’s so helpful to have as a make-ahead dinner recipe for busy nights.

Looking for an easy chilaquiles recipe? These Chipotle-Lime Chilaquiles from Delish.com are the best!

Chipotle-Lime Chilaquiles

sweet corn

olive oil

garlic,

zucchini,

c. store-bought red salsa

chipotle peppers

c. low-sodium chicken broth

limes

kosher salt

black pepper

c. queso fresco, crumbled,

cilantro

avocado, thinly sliced, for garnish

Lime wedges,

The flavor was delicious but it came out soggy. How do you get it to come out crispier?

We’ve made this a few times now and absolutely love it. It’s spicy and filled with flavor.

Turned out delicious! I will definitely be making again!

Turkey Chilaquiles

red onion, divided

turkey

green chiles

purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)

unsalted tortilla chips

Crema mexicana

Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 1 1/4 cups onion; sauté until onions begin to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.

When camping, prep the salsa over the live fire and make perfect eggs on the propane stove. This will also work on a kitchen stove.

Chilaquiles with Blistered Tomatillo Salsa and Eggs

vegetable oil,

tomatillos (about 20 medium), husks removed, rinsed

jalapeños

white onion, quartered through root end

lime juice

salt and black pepper

black beans,

yellow corn tortilla chips

plain Greek yogurt

ricotta salata (salted dry ricotta), crumbled

Hot sauce and cilantro leaves

Prepare campfire for medium-high heat; lightly oil grate. Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board.

Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.

Finely chop tomatillos, chiles, and onion and transfer to a large skillet. Add lime juice and toss to combine; season salsa with salt and pepper. Set aside (keep in skillet).

Heat 2 Tbsp. oil in another large skillet on camp stove over medium-high. Crack eggs into skillet; season with salt and pepper. Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.

Heat reserved salsa on camp stove over medium just to warm through. Mix in black beans and tortilla chips and cook, tossing and adding up to ¼ cup water if needed to loosen, until chips are just softened, about 3 minutes.

Serve chilaquiles in skillet topped with eggs, dollops of yogurt, ricotta salata, hot sauce, and cilantro.

An updated version of this recipe is also in my book, Plant-Based on a Budget.

The name chilaquiles is derived from the Nahuatl (the language of the Aztecs in Mexico) word chil-a-quilitl which means “herbs or greens in chile broth.”

It used to be one of my favorite breakfast dishes as a child. It’s traditionally made with eggs and cheese, but since I no longer eat those things I did my best to improvise on this tasty plant-based version. Like a lot of our other dishes, this Chilaquiles recipe can be changed using the produce you have on-hand. As long as you have the tofu, the tortillas, and the spices, you can really add any other veggies (i.e. chopped spinach, corn, diced tomatoes, canned or fresh jalapeños, etc).

If you’re on a time crunch, you can also replace the tortillas with a generous handful of tortilla chips.

Tofu Chilaquiles

corn tortillas

onion

chili powder

cilantro (chopped)

Salt (to taste)

pinto beans

Bottle of salsa (your choice of red or

avocado

cilantro (minced

In a large frying pan over medium-high heat, heat the oil and fry the tortilla strips for about 1 minute on each side. Once tortillas are crispy, add onions and garlic and saute until onions are translucent.

Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.

Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro

These budget-friendly bad boys are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.

Chilaquiles

cooking oil (0.16)

white or yellow corn tortillas (8-inch) (0.72)

salt (0.02)

10 ounces. can red enchilada sauce* (2.49)

queso fresco (0.50)

Oaxaca cheese (0.80)

cilantro leaves (0.11)

onions

avocado, diced (0.99)

Tbsp Mexican crema (0.25)

Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.

In a large skillet set over medium heat, warm the cooking oil until shimmering. Add two layers of tortilla quarters at a time and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Repeat with the remaining tortilla quarters.

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