I grew up on this stuff, it was a once a week staple as I remember. I always looked forward to it. It took me years to perfect my own recipe. I like the final dish to be a bit crunchy therefore the timing is crucial in my book. Some aren’t so picky with the crunch level of their chilaquiles for me it makes all the difference.
This makes for a great dinner, in fact that’s the way I remember my mom serving it, it also makes a great breakfast or brunch entree too.
I hope you’ll give my recipe a whirl. I take a big short cut here by using store bought tortilla chips. I say, why the heck not… they are perfectly seasoned and cooked to perfection.
- 1 tsp cooking oil
- 1/4 cup white onion
- 3/4 cup enchilada sauce
- 1/4 tsp salt
- 1/4 tsp garlic powder
- Pinch crushed dried oregano
- 4 cups tortilla chips
- Shredded cheese to preference
- 1 cooked over easy egg (optional)
- Fresh cilantro for garnish (optional)
- In a medium siz skillet cook the onion in the oil until translucent and soft
- Add in the enchilada sauce and seasonings
- Heat mixture throughly
- Just before you are ready to serve add in the tortilla chips and toss them well, until all chips are coated with the sauce
- Add the cheese on top to melt
- Serve asap 😉
(This serves 2-4 people, the recipe can easily be doubled)
Add the egg on top and garnish with fresh cilantro. I like to have extra heated enchilada sauce on hand so that I can top my individual serving with a bit more.
This dish is good garnished with crema or sour cream and your favorite salsa and or/hot sauce.
For a pretty presentation try cooking 4 eggs over easy/or to your preference on the side and serving the finished chilaquiles from your skillet with the eggs on top.
This makes for a nice tada!
My inlaws loved it.
Most of all, enjoy friends. g.