Chilaquiles is a simple and inexpensive Mexican skillet dish you can make to use up your leftover tortillas and enchilada sauce. It can be done in minutes and served for breakfast, brunch or at lunch time.
Corn tortillas are cut into wedges and lightly fried, then simmered in spicy salsa. Chilaquiles are very versatile, you can add shredded chicken, refried beans, fried eggs or guacamole to the dish. It can also be topped with cream and shredded queso fresco. If you like your tortilla chips to remain crisp, you can place them on a plate and pour salsa over them right before serving.
In Mexico, Chilaquiles are considered hangover food and are usually served at the end of the wedding party close to morning.
In my opinion, Chilaquiles is one of the simplest comfort foods.
- 6 inch large corn tortillas 6-
- 3/4 cup oil for frying
- 3/4 cup enchilada sauce
- 1 cup Mexican cheese mix
- 2 avocados diced
- 1/4 small purple onion chopped
- 1/4 cup fresh cilantro leaves chopped
- queso fresco feta or mozzarella cheese (optional)
Cut tortillas into wedges. Fry them, several at a time, in hot oil for few seconds until crisp. Drain and transfer to a plate lined with paper towel to soak up excess oil.
Wipe the skillet with a paper towel. Add enchilada sauce and 1/4 cup water and warm over medium heat. Add tortilla wedges to the sauce and cook for a few minutes, until tortilla starts softening.
Turn the heat off, top with cheese blend, cover and leave for a few minutes, until cheese melts.
Transfer to serving plates and top with diced avocado, chopped purple onion and fresh cilantro leaves. Optional: sprinkle with some crumbled queso fresco, feta or mozzarella cheese.