Chilaquiles
Recipe - Dearborn Market
Chilaquiles
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
16 Bowl & Basket White Corn Tortillas
Vegetable oil, for frying (about 1⁄2 cup)
1 bottle Bowl & Basket Specialty Red Enchilada Sauce
for serving. fried eggs
for serving, avocado
for serving, queso fresco
Directions
- First, fry the tortillas. Cut each tortilla into 8 wedges, then heat oil in a large skillet over medium high heat.
- Add the tortillas in batches (don’t crowd the skillet) and fry for about 1 minute, flipping once, or until crisp and golden.
- Remove chips to a towel-lined baking rack to drain and continue until all tortillas have been fried.
- Sprinkle cooling chips with a bit of salt.
- Either drain the oil and reuse the same skillet or heat another skillet over medium heat.
- Add enchilada sauce and heat until warmed, then add in tortilla chips and toss to coat.
- Continue to cook for an additional minute or two or until tortilla chips are heated through.
- Season with salt/pepper if needed.
- Top chilaquiles with fried eggs, avocado slices, queso fresco and fresh cilantro and serve!
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Mission Extra Thin Yellow Corn Tortillas, 24 count, 16 oz
$2.69$0.17/oz
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
La Victoria Mild Red Enchilada Sauce, 10 oz
$2.29$0.23/oz
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
Organic Hass Avocado, 1 each
$2.49
Not Available
Directions
- First, fry the tortillas. Cut each tortilla into 8 wedges, then heat oil in a large skillet over medium high heat.
- Add the tortillas in batches (don’t crowd the skillet) and fry for about 1 minute, flipping once, or until crisp and golden.
- Remove chips to a towel-lined baking rack to drain and continue until all tortillas have been fried.
- Sprinkle cooling chips with a bit of salt.
- Either drain the oil and reuse the same skillet or heat another skillet over medium heat.
- Add enchilada sauce and heat until warmed, then add in tortilla chips and toss to coat.
- Continue to cook for an additional minute or two or until tortilla chips are heated through.
- Season with salt/pepper if needed.
- Top chilaquiles with fried eggs, avocado slices, queso fresco and fresh cilantro and serve!