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Chilaquiles II

Chilaquiles II

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
JESSMARIE824

JESSMARIE824

Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
  2. Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
  3. Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GABESGIRL
229

GABESGIRL

2/10/2007

OMG, this is the almost the exact recipe I've been using for years. I learned how to make these from my mom. I like using El Pato brand Mexican style hot tomato sauce and instead of jack cheese I always use Mexican cotija or queso fresco cheeses(Cacique Brand or El Mexicano Brand) (my mom would kill me if I dared to Americanize chilaquiles! She'd consider it sinful!) I also use crema fresca which is a Mexican style fresh cream that gives Mexican dishes a unique cool taste. You can usually find these in the cheese aile where you find all the Mexican cheeses.

Nikol
144

Nikol

8/24/2007

This is pretty good. I agree there is alot of tortillas, but here are some suggestions to make this lighter. With a pizza cutter, slice the tortillas into strips and spray with PAM and bake until crispy. Also I love Salsa Verde so you can get green enchilada sauce and use this as well, one large can would be perfect for 30 tortillas.

MAMASPICE
100

MAMASPICE

9/2/2007

I have been making this for years. Got the recipe verbally from a friend a long time ago and was glad to see it posted here. I use 1/2 red and 1/2 green sauce for a nice taste variety. There are many (eggless) variations you can use with this recipe. All green sauce with boiled shredded chicken, all red sauce with ground beef in layers for an lasagna type meal. This is traditionally served with the egg fried and laid on top of the mixture which is another option. Always a hit and very easy.

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