| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 serving |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 serving |
Ingredients
- Vegetable oil, for frying
- Three 5-inch corn tortillas, cut into quarters
- One 15-ounce can green enchilada sauce
- 2 tablespoons salted butter
- 2 large eggs
- Kosher salt and freshly ground black pepper
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons of your favorite salsa
Instructions
- Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don’t have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
- Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
- Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
- While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
- Top with the fried eggs and salsa of your choice. Enjoy while it’s nice and hot.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1871 |
| Total Fat | 161 g |
| Saturated Fat | 38 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 13 g |
| Sugar | 31 g |
| Protein | 41 g |
| Cholesterol | 492 mg |
| Sodium | 4694 mg |
| Serving Size | 1 of 1 servings |
| Calories | 1871 |
| Total Fat | 161 g |
| Saturated Fat | 38 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 13 g |
| Sugar | 31 g |
| Protein | 41 g |
| Cholesterol | 492 mg |
| Sodium | 4694 mg |
Reviews
Very tasty different kind of breakfast. I just baked my tortillas instead of frying them.
Great quick breakfast, I only had a canned green salsa verde that I substituted for enchilada sauce. I also used tortilla chips at bottom of bag. Fresh would probably been better. I love the idea of using up the end of things, will make again.
I made it with using pre made tortilla chips but my husband loved it. I think I’ll make it again.
This should not be advertised as a traditional mexican dish. At least say this is a spin on chilaquiles. Traditional chilaquiles use homemade red sauce, fried pieces of tortillas, not deep fried tortillas, and queso fresco and chopped white onion.
I made these last night for dinner. My SO declared the to be “Mah-velous”!!!
This is really good. Definitely make your own chips. I thought it would be to flavorful for breakfast, but it’s not. It’s got just a little kick. The sunny side up egg makes it decadent.
Inspired this morning
by watching Ree make
this recipe I myself
needed to have it.
happened to have All ingredients necessary including rees homemade enchilada sauce from dinner 2 nights ago fantastic recipe thank you Ree
everything on hand including rees who made into lava sauce