Originally created as a way to use up leftovers, chilaquiles are perfect for breakfast, lunch or dinner. Sometimes called a poor man’s dish, chilaquiles incorporate corn tortillas or tortilla chips, plenty of cheese and salsa for a lot of flavor and spice.
corn tortillas, quartered
- 1 (7-ounce) can
- 2 tablespoons
- 2 tablespoons
Cotija cheese or queso fresco
- 1 tablespoon
Generously coat large sauté pan with corn oil (1/8 inch), heat on medium to high.
When oil is hot, add tortillas and fry until golden brown.
Move tortillas to paper towel-lined plate to soak up excess oil; sprinkle with salt.
Wipe pan clean of any remaining bits of tortilla.
Add 2 tablespoons oil to pan and bring to high heat again.
Add salsa and let cook for several minutes.
Add fried tortilla quarters to salsa and gently stir until they are all well coated.
Cook a few minutes to heat thoroughly.
Remove from heat.
Top with red onion, cheese and crema Mexicana.
Can be served with fried eggs, beans or DOÑA MARÍA™ Nopalitos.
How to make Chilaquiles
This chilaquiles recipe is so easy!!
- Start by making the sauce, which consists of garlic, diced tomatoes and chipotles in adobo plus some of the adobo sauce. I remove the seeds from the chipotles because I have kids eating, but if you like the heat, you can leave some or all of the seeds in the chiles. Cook all of this together, along with some water, until it makes a thick sauce.
- Add some cooked, shredded chicken to the mixture and let it heat through. Then, off the heat, stir in some cilantro.
- Place some tortilla chips in a bowl and top with some of the chicken mixture. Top that with sour cream, queso fresco and additional cilantro.
More Mexican Inspired Recipes
Mexican Shredded Beef Baked TaquitosMexican Corn SaladSteaks with Mexican Spices and Chile Con QuesoMexican Egg and Sweet Potato Breakfast ScrambleWarm Cajeta Pudding with Fresh Berries
Next time you find yourself looking for chicken dinner ideas, give this Chicken Chilaquiles Recipe a try. They are packed full of flavor and come together even faster if you have shredded chicken on hand!
- 1 tablespoon olive oil
- 4 garlic cloves, chopped
- 1 28-ounce can diced tomatoes
- 2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
- coarse salt
- 3 cups cooked, shredded chicken
- 1/2 cup lightly packed cilantro leaves, chopped
- 4 cups tortilla chips
- 1/4 cup sour cream
- 1/4 cup crumbled queso fresco cheese
- Combine oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
- Add undrained tomatoes, chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
- Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
- Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and queso fresco. Serve.
adapted from Everyday Food: Great Food Fast
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
- Calories: 374
- Sugar: 9 g
- Sodium: 474 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 73 mg
- 1/4 cup vegetable oil
- 8 small corn tortillas
- 1 cup mild enchilada sauce
- 2 ounces whole green chilies
- 1 to 1-1/2 cups Mexican cheese blend, shredded
- Pour oil into a medium skillet.
- Heat oil on medium high heat.
- Cut tortillas into 4 wedges (like tortillas chips)
- In a small saucepan heat the enchilada sauce and chilies.
- Once oil is hot enough to fry the tortillas, add 5 pieces at a time.
- Fry only a few seconds on each side. (like when frying a tortilla for tacos)
- Place on a plate lined with paper towels.
- Do this in several batches, adding a new paper towel to soak up any extra oil.
- Place fried tortilla pieces into a bowl, add some of the enchilada sauce. (enough to coat the tortilla pieces)
- Add one layer of the coated tortilla pieces to a plate, sprinkle with some of the shredded cheese, repeat until all the tortilla pieces are layered, finish with cheese.
- Drizzle over the top of the tortilla pieces with the remaining enchilada sauce.
- Melt the cheese in the microwave. (about 1 minute)
- TIP: You can choose to treat this dish like enchiladas and add sour cream, cilantro and sliced green onions.
1. HUEVOS RANCHEROS 2. MEXICAN DEVILED EGGS 3. MEXICAN CHICKEN SOUP WITH CILANTRO DUMPLINGS 4. CHICKEN CHILI RELLENO