Chilaquiles (Verdes or Rojos)
Chilaquiles are corn tortilla chips simmered and softened in salsa verde (Chilaquiles Verdes) or enchilada sauce (Chilaquiles Rojos), topped with cheese then served with eggs, beans, cilantro, radishes and/or sour cream. They are intoxicatingly flavorful from the aromatic bath, use pantry friendly ingredients so they can be made at any time, are a scrumptious way to use leftover Mexican chicken, pork or beef, and SO versatile – you can top them with virtually anything. They are also fabulous for make ahead meals or entertaining because the chips, sauce and toppings can all be prepped in advance- just add chips to the simmering sauce, top with cheese and bake for 5 minutes - THAT’S IT!
Servings 4 servings
Ingredients
- 12 6-inch corn tortillas, stale, or left out 24-48 hours cut into 6 wedges each
- 4 tablespoons extra virgin olive oil divided
- 1/2 teaspoon salt divided
- 2 cups Homemade Salsa Verde (or store bought like Herdez)
- OR 2 cup red enchilada sauce
- 4 eggs optional
- 1 15 oz. can black beans rinsed and drained
- 1/2 cup shredded Monterrey Jack cheese optional
- 1/2 cup queso fresco
TOPPINGS - Pick your favs!
- Mexican crema or sour cream
- chopped cilantro
- very thinly sliced radishes
- chopped red or green onions
- pickled red onions
- sliced avocados
- guacamole
- pickled jalapenos
- hot sauce
Instructions
CHIPS
- Adjust oven racks to upper-middle and lower-middle positions; preheat to 425 degrees F. Line two rimmed baking sheets with foil, parchment paper or nonslip mat.
- Spread tortillas evenly over the two baking sheets. Drizzle each sheet with 2 tablespoons oil and 1/4 teaspoon salt; toss until evenly coated, then spread back into an even layer.
- Bake until tortillas are golden brown and crisp, 15-20 minutes, switching sheet positions after 7 minutes of baking. If one sheet is browned before the other, remove it from the oven. Don't turn off oven.
SAUCE
- While chips are baking, prepare either salsa verde or enchilada sauce according to directions (click on the name in the ingredients to go to the recipe).
FRIED EGGS (optional)
- Crack 2 eggs into 2 separate small bowls or ramekins. Heat 2 small nonstick skillets over medium-high heat. Add 1 tablespoon extra-virgin olive oil to each pan and heat until its hot and shimmering.
- Reduce heat to medium then carefully pour one egg into each skillet. Let the eggs cook, gently tilting the pan occasionally to redistribute the oil. Cook until the edges are crisp, the whites are solid and yolks still soft, about 2-3 minutes. Remove to a plate and repeat with remaining 2 eggs. Do NOT cover with foil or the eggs will steam and cook the yolk.
ASSEMBLE
- While eggs finish cooking, transfer sauce and beans to a large oven proof skillet (you can use the same cast iron skillet you cooked the enchilada sauce in). Heat over medium-high heat until the sauce is simmering.
- Once the sauce is very hot, reduce heat to low and stir in toasted tortilla chips until evenly coated. Spread tortillas into a somewhat even layer and evenly top with cheeses. (f you're not adding Monterrey, then hold the queso fresco and you don’t need to bake - simply stir tortillas in the skillet over low heat until they have softened to your likening, 2-5 minutes, then top with queso fresco.**
BAKE
- Bake at 425 degrees F for 5 minutes or until Monterrey cheese is melted (queso fresco will not melt). Remove Chilaquiles from oven and proceed with toppings or for softer Chilaquiles, cover with foil and let steam for a couple minutes.
- Top skillet with eggs and desired toppings OR scoop servings onto plates and allow individuals to top their own. Serve Chilaquiles immediately as the chips will continue to soften the longer they sit.