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Chicken Chilaquiles with Fried Egg

Chicken Chilaquiles with Fried Egg


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1

can (19 oz) Old El Paso™ Enchilada Sauce Red

1

package (6.6 oz) Old El Paso™ taco shells golden extra large

8

oz cooked chicken, shredded

Salt and pepper, to taste

2-3 cilantro sprigs, washed

2

oz cotija cheese, crumbled

Sour cream, to taste (optional)

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  • 1

    In a large frying pan, warm up the salsa for 2-3 minutes.

  • 2

    Open the package of golden tacos and break them into pieces or medium-sized triangles, about 10-12 pieces per taco.

  • 3

    Add pieces of taco to salsa and mix them in. Add chicken, mix well and let cook for 4-5 minutes, stirring every once in a while.

  • 4

    Meanwhile, heat the oil in a nonstick frying pan and fry the eggs. Season with salt and pepper to taste.

  • 5

    Plate the chilaquiles, top with fried egg and garnish with cilantro, cotija cheese, avocado and sour cream. Serve and enjoy.

Expert Tips

  • You can also make scrambled eggs and mix them in with the chilaquiles or serve them on top.

No nutrition information available for this recipe

More About This Recipe

  • You may think otherwise, but chilaquiles are actually quite easy to make, especially if you have premade salsa.You can make them with red salsa, green salsa, mole, with or without meat, and with or without eggs. In my house, our favorite chilaquiles are made with chicken, red salsa and fried eggs.Chilaquiles are basically golden tortillas soaked in salsa and covered in cheese, crema and meat or eggs, depending on your taste. They make a great breakfast or lunch and they are very filling. Serve them with refried beans and avocado.Enjoy!

Recipe Summary

  • 2 tablespoons olive oil, divided, or to taste
  • 1 small onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • 1 small tomato, diced
  • 2 cloves garlic, minced
  • ½ cup salsa verde (green salsa)
  • ½ teaspoon ground cumin
  • salt and ground black pepper to taste
  • 3 cups tortilla chips
  • 5 eggs
  • ½ cup crumbled Cotija cheese
  • 1 avocado, sliced
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons sour cream, or to taste

Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.

Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.

Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.


Chilaquiles Verdes

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We don’t do Sunday brunch at my house. Instead, it’s Saturday breakfast.

On Saturdays, we usually wake up late. My son will play his computer games. My husband and I will catch up on social media while drinking a pot of coffee.

Then, I make a big breakfast followed by all three of us cleaning the house and a bike ride over to the karate dojo.

One of my favorite Saturday morning breakfasts: Chilaquiles Verdes con Huevos Fritos, or Green Chilaquiles with Fried Eggs.

How to Make Chilaquiles Verdes

I slice the corn tortillas into triangles, kind of like mini pizza slices. You can dice the tortillas too.

In Mexico, many restaurants will skip this step and use corn chips. At buffets, you might see chips next to green salsa for you to assemble.


How to Make Baked Corn Tortilla Chips: Grease a baking pan with oil. Brush the top of the tortillas lightly with oil. Place the cut tortillas on the pan. Bake at 400 degrees F for 8 minutes. Turn and bake for another 4 minutes.

For me, it wouldn’t be Chilaquiles Verdes without making fried corn tortilla chips.

Watch them carefully while they are frying. It will only take a few minutes.

You won’t have another opportunity to salt the tortilla chips. Add salt while they are still hot. The oil will help the salt stick to the tortilla chips.

This authentic Chilaquiles recipe is so easy to make. However, This is one dish where you can’t swap out corn tortillas for flour tortillas.

  • Return the tortilla chips to the pan and add tomatillo salsa verde.
  • Turn to coat everything in the salsa.

This will only take a few minutes over a low to medium flame.

To make this recipe for Chilaquiles Verdes go faster, make the salsa verde ahead of time.

My mother would hate me for saying this but you can also use store bought salsa verde. With her, everything is from scratch.

Adding salsa verde is what makes this recipe “green chilaquiles.”

Please Note: To make Red Chilaquiles (Chilaquiles Rojos), you use Mexican red salsa.

  • Lastly, fry the egg.
  • Get the desired toppings ready – queso fresco, slices of onion, and sour cream.

You might see “Chilaquiles Verdes con Pollo” served at some restaurants in Mexico. This means that they are adding chicken to the side. It is usually a chicken cutlet. They might or might not be adding a runny egg.

• Chicken Chilaquiles, though, would make this a yummy recipe for breakfast, lunch, or dinner.

Gotta admit. The fried egg, for me, is what really makes this dish. That yolk is no joke. Delicious and creamy. Yum!

My son calls them “Chili Killers.” He must’ve been playing a lot of video games that do not have the Mama Maggie’s seal of approval. (rolling eyes… )

• I highly advise you call everyone to the table and serve right away. The fried tortillas mixed with the salsa verde get a little mushy.

You want just enough crunch and texture to the chips when you bite into them.

That is why tortillas chips are a good option for this recipe. They won’t get mushy as quickly as freshly fried tortilla chips.



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This traditional Mexican breakfast recipe is a favorite in Mexico. Although, people have been reinventing it.

• I recently saw someone make a Torta de Chilaquiles, basically it’s a sandwich stuffed with chilaquiles. Don’t knock it til you try it. It’s incredibly delicious!!

Chilaquiles Verdes con Huevos Fritos, or Chilaquiles with Fried Eggs, is the ultimate breakfast food. This hearty and delicious dish is the perfect way to start your day. Hope you and your family enjoy!


Chicken Chilaquiles Chicken Chilaquiles. Chee-lah-KEE-less. Chicken-ala-cheese-ness. There are about a bazillion corn tortillas in a package. Have you noticed that? No matter what recipe I make with them, inevitably I will have half a bazillion leftover. That’s what led me to this classic Mexican dish. Chilaquiles are traditionally made from corn tortillas that may have been hanging around for a bit…aka stale. Cut the corn tortillas into triangles. Then working in batches, give them a quick swim in hot oil until they are golden brown on each side. Transfer to a paper towel lined baking sheet. Heat a tablespoon of canola oil in a skillet. Add the Salsa Verde and simmer for 2-3 minutes. Gently add the crispy tortilla triangles and turn to coat with salsa. Sprinkle with the shredded chicken and heat through. Chicken Chilaquiles is often served as a breakfast dish. We topped ours with shredded cheese, scallions, fresh cilantro, diced red onion, sliced avocado and fried eggs. Since we are huge Breakfast for Dinner fans, we had no problem turning this into a weeknight meal. My first introduction to Chilaquiles came from Cooking Light. Upon further recipe research I favored a version closer to this recipe from Simply Recipes. Most importantly this is a wonderful no-fuss recipe that uses up some of those extra corn tortillas and leftover chicken, shredded cheese…. Chilaquiles with Homemade Tomato Sauce & Fried Egg

Corn tortillas baked with a zesty tomato sauce and creamy goat cheese, topped with fried eggs. The perfect brunch dish for colder days.

Something’s been going on at this side of the Mississippi. I, the queen of granola-for-breakfast-all-day-any-day, only want savory nibbles for breakfast. Maybe I’m experiencing a bit of chocolate backlash from making all these sweet treats lately. I don’t know what, but I’ve been chasing my granola with a slice of cheese, slathering hummus and avocado on toast, and dipping those hard-boiled eggs in soy sauce. Do any of you get into one of these “food moods” too?

For The Recipe Redux this month, I had to grab a cookbook and adapt a recipe from page 42 or page 142 of the cookbook. This is the perfect challenge to celebrate 42 months of The Recipe Redux! I selected The America’s Test Kitchen Cooking School Cookbook, one of my favorite kitchen reference books in my collection. From tips on how to make the juiciest chicken breasts to how to prepare the best lasagna, this tome of a cookbook has so many useful tips for budding cooks.

On page 142 is a recipe for tomato sauce, which I’ve never made before. Let me tell ya, this is one of the best tomato sauces I’ve ever tasted! The tomato sauce recipe calls for canned crushed and diced tomatoes, which lends itself to a nice, thick tomato sauce. Add a couple herbs and spices in there, and you’re set for a versatile sauce in the kitchen!

Instinctively, I wanted to use the sauce to create a pasta dish, but that would have been a bit predictable. Let’s step outside the box.

I found this recipe for chilaquiles on Bon Appétit which completely fit right into my savory breakfast kick. Fried egg on top—totally necessary.

I made some homemade tortilla chips, but you can easily cut up some corn tortillas to layer at the bottom of your baking dish.

This dish satisfied my savory breakfast cravings and more. I made an extra batch of tortilla chips just so I could use it to dip in this tomato sauce. It was straight up good.