Chilaquiles are without a doubt one of the most delicious breakfasts foods I’ve ever had. Aside from the fact that you’re basically eating nachos for breakfast (say no more, right?), they are incredibly flavorful and versatile in how you can prepare them.
Personally, I like to keep things simple. I like my chilaquiles slightly on the crunchy/going soggy side with scrambled eggs, sour cream, and fresh avocado slices. I make mine with pre-made enchilada sauce and the hardest part of this dish (which is not hard at all!), is simply making the tortilla chips.
Chilaquiles are one of those brunch dishes that you can make for your friends and it will look like you slaved away in the kitchen. And maybe, depending on your acting skills, you can get out of dish duty!
(Serves 4 people)
For the Tortilla Chips:
(These can be made a day ahead of time. In fact, for sanity and easy clean-ups, I recommend it!)
- 12-16 corn tortillas
- 4-6 cups of canola, vegetable, or peanut oil (at least 2 inches deep in the pot)
- kosher salt
For the Chilaquiles:
- 1 jar of enchilada sauce (you can also use tomatillo sauce which is equally delicious!)
- 1/4 c. chicken stock
- 1 c. of shredded cheese
- 1 tbsp. of sour cream/ per serving (you can also use Mexican Crema)
- 1tbsp. chopped cilantro/ per serving
- 1 tbsp. diced tomatos/ per serving
- 1/4 avocado sliced/ per serving
- 6-8 eggs
- 1/4 c. milk
- salt and pepper to taste
Slice up your tortillas in half and then quarter them.
In a deep pot or deep skillet, heat your oil over medium to high heat.
Take a tortilla triangle to test your oil.
If your tortilla sinks straight to the bottom of the pot without bubbling back up, your oil is too cold.
However, if it bubbles and bounces right back to the top, it’s business time!
At this time, its also a good idea to have a cookie sheet lined with paper towel ready for your tortilla chips. In other words, don’t be like me and have tortillas cooking while you’re scrambling around your kitchen digging out your cookie sheets! I thought college would have kicked those poor preparation habits, but old habits die hard I guess.
Cook your tortilla chips in small batches (about 10-12 triangles at a time). This will allow your oil to stay hot.
Your tortilla chips should only take about 10-15 seconds in the oil to brown and cook.
After your chips are cooked, allow to drain on your paper towel and salt immediately. Personally, I like to over salt my chips because I noticed that they salt tends to fall off, but salt as you please…I won’t be in”salted”. (wahhh-wahhhh….)
Once your chips are ready, set aside and begin to make the sauce for your chilaquiles.
Pre-heat your oven to 350*.
In a medium-sized (oven safe) pan, heat your chicken stock over medium heat.
Slowly add your enchilada sauce to the chicken stock and stir together for a few minutes to reduce and thicken.
When sauce has slightly thickened, add your tortilla chips and lightly toss to coat.
Sprinkle with shredded cheese and stick in the oven for about ten minutes to melt the cheese.
While waiting for the cheese to melt, prepare your scrambled eggs.
I always make my scrambled eggs with a little bit of milk to make them nice and fluffy, but if milk is not your thing, take the moo out of your eggs!
After your eggs have been scrambled and your cheese is all melty on your chilaquiles, it’s assembly time!
I assemble my chilaquiles in this order: