This chilaquiles recipe is an easy Mexican dish my mom taught me. It’s a casserole of tortilla chips mixed with eggs and salsa, then topped with cheese. Serve with refried beans.
Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::10
Ingredients
2 cups oil for frying
30 (6 inch) corn tortillas, torn into strips
¼ cup chopped onion
6 large eggs, lightly beaten
2 teaspoons salt
1 (7.75 ounce) can Mexican-style hot tomato sauce
½ cup water
½ cup shredded Monterey Jack cheese
Directions
Heat oil in a large, heavy skillet to 350 degrees F (175 degrees C). Fry tortillas and onion in hot oil until crisp and golden brown, stirring frequently. Remove to a paper towel-lined plate to drain. Drain the skillet, leaving only a thin residue of oil.
Place the skillet over medium heat. Return fried tortillas and onion to the skillet and stir in beaten eggs; season with salt. Cook and stir until eggs are firm.
Stir in tomato sauce and water. Reduce heat and simmer until thickened, about 10 minutes. Sprinkle with cheese and continue cooking until cheese is melted.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.