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ChilaquilesChilaquiles
Chilaquiles
Chilaquiles
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Recipe - Dearborn Market
Chilaquiles.jpg
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
  1. First, fry the tortillas. Cut each tortilla into 8 wedges, then heat oil in a large skillet over medium high heat.
  2. Add the tortillas in batches (don’t crowd the skillet) and fry for about 1 minute, flipping once, or until crisp and golden.
  3. Remove chips to a towel-lined baking rack to drain and continue until all tortillas have been fried.
  4. Sprinkle cooling chips with a bit of salt.
  5. Either drain the oil and reuse the same skillet or heat another skillet over medium heat.
  6. Add enchilada sauce and heat until warmed, then add in tortilla chips and toss to coat.
  7. Continue to cook for an additional minute or two or until tortilla chips are heated through.
  8. Season with salt/pepper if needed.
  9. 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
16 Bowl & Basket White Corn Tortillas
Mission Extra Thin Yellow Corn Tortillas, 24 count, 16 oz
Mission Extra Thin Yellow Corn Tortillas, 24 count, 16 oz
$2.69$0.17/oz
Vegetable oil, for frying (about 1⁄2 cup)
Wesson Pure Vegetable Oil, 40 fl oz
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
1 bottle Bowl & Basket Specialty Red Enchilada Sauce
La Victoria Mild Red Enchilada Sauce, 10 oz
La Victoria Mild Red Enchilada Sauce, 10 oz
$2.29$0.23/oz
for serving. fried eggs
Eggland's Best Large Eggs, 18 count
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
for serving, avocado
Organic Hass Avocado, 1 each
Organic Hass Avocado, 1 each
$2.49
for serving, queso fresco
Not Available

Directions

  1. First, fry the tortillas. Cut each tortilla into 8 wedges, then heat oil in a large skillet over medium high heat.
  2. Add the tortillas in batches (don’t crowd the skillet) and fry for about 1 minute, flipping once, or until crisp and golden.
  3. Remove chips to a towel-lined baking rack to drain and continue until all tortillas have been fried.
  4. Sprinkle cooling chips with a bit of salt.
  5. Either drain the oil and reuse the same skillet or heat another skillet over medium heat.
  6. Add enchilada sauce and heat until warmed, then add in tortilla chips and toss to coat.
  7. Continue to cook for an additional minute or two or until tortilla chips are heated through.
  8. Season with salt/pepper if needed.
  9. Top chilaquiles with fried eggs, avocado slices, queso fresco and fresh cilantro and serve!