You know those cans of green enchilada sauce you pass by in the bean aisle?
You’re going to want to get one of those, a bag of corn tortillas, and some shredded Mexican cheese because we are making chilaquiles with fried eggs!
Chilaquiles is a traditional Mexican breakfast made from fried tortillas that get enveloped in a tangy, mildly spicy chile sauce. Typically, the green sauce version involves salsa verde, but I really love the flavor and texture of green enchilada sauce.
How to make chilaquiles with green enchilada sauce:
You can make everything in 1 large skillet or Dutch oven in under 30 minutes. Here are the steps:
Fry the tortillas.
First things first, you want to stack the tortillas and cut them into triangles. Then you want to heat a large skillet with a high-heat vegetable oil (avocado oil, refined coconut oil, canola oil). Wait a few minutes for the oil to get hot, then lower 1 tortilla into the oil. If it bubbles, then proceed with the first batch of tortillas. As they fry, you don’t want too much overlapping because the point is for the tortillas to make direct contact with the oil.
Once the tortillas are slightly crispy, drain them on a paper towel.
Fry the eggs.
In the same skillet, crack the eggs and fry sunny-side-up.
Technical Tip: If the eggs are sticking to the pan, add some oil around the edges. A spatula and a bit of oil are all you need to pry the stuck proteins away from the surface without tearing; this can take some practice.
Warm the green sauce.
Simply warm the enchilada sauce in the same skillet. Meanwhile, arrange the tortillas on large serving plates.
Sauce and serve immediately.
With chilaquiles, you don’t want to sauce the tortillas until you are ready to eat because if they sit for even 3 minutes, they will get soggy. To serve, top the tortillas with a handful of Mexican cheese. Pour the hot green sauce over the cheese to melt. Serve with the fried egg, sour cream, and cilantro, if desired.
What is Mexican Cheese?
When I say Mexican cheese, I’m referring to the shredded cheese that’s often labeled “Mexican cheese.” It’s a combination of mild tasting Jack and cheddar, so feel free to substitute shredded cheddar or Jack cheese. Cotija or Queso Fresco are also traditionally served with chilaquiles verde but are the types of cheeses that you would crumble over top; they don’t melt.
What if I don’t have a skillet?
You can still fry the tortillas in a Dutch oven on the stovetop.
If you have a sheet tray, you can bake them easily.
To Bake Chilaquiles, preheat the oven to 415°F. Spread the tortillas out on the sheet tray (line with foil for easy clean-up). Coat the tortillas in oil and bake until brown and slightly crisp. Top with cheese and green sauce and warm in the oven for about 4 minutes longer then dive right in!
This recipe serves about 3 or 4 people. I don’t recommend saucing then storing chilaquiles. Instead, you can reduce the recipe in half or you can store the sauce separately from the tortillas and then combine when you’re ready to eat. That way, you don’t end up with mushy tortillas.
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Chilaquiles with Fried Eggs
- ¼ cup vegetable oil canola, refined coconut oil, avocado oil, or olive oil
- 8 corn tortillas cut into quarters (if small), eighths (if large)
- ½ cup Mexican cheese shredded
- 4 eggs
- 1 15-oz can Enchilada sauce green or red
- 1 ounce cilantro finely chopped
- ¼ cup sour cream
- 1 lime cut into segments (optional)
- Put the oil in a large skillet over medium heat. Place 1 tortilla in the oil to test it. If the tortilla begins to bubble and sizzle, then proceed. Add the tortillas in batches, frying until lightly brown, about 1 minute of stirring and flipping per batch. Strain on a sheet tray lined with paper towel then portion onto serving plates and top with a handful of cheese.
- Meanwhile, cook the eggs. In the same skillet, crack the eggs and fry over medium-high heat until the whites are cooked through and the yolks are runny. Use a spatula to transfer the eggs to the serving plates.
- Turn the heat off, then add the enchilada sauce (it will bubble for a few seconds). Turn the heat back on; cook over medium heat for 2 minutes. Turn the heat off and pour over the tortillas to melt the cheese. Serve chilaquiles immediately and garnish with cilantro, sour cream, and lime wedges.
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