chilaquiles

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 10   Prep: 15m   Cook: 30m  

"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."

16

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Share |

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Monterey Jack cheese
•   2 teaspoons salt 2 teaspoons salt
•   30 (6 inch) corn tortillas, torn into strips 30 (6 inch) corn tortillas, torn into strips
•   6 eggs, lightly beaten 6 eggs, lightly beaten
•   1 (7.75 ounce) can Mexican style hot tomato sauce 1 (7.75 ounce) can Mexican style hot tomato sauce
•   1/2 cup water 1/2 cup water
•   2 cups oil for frying 2 cups oil for frying
•   1/4 cup chopped onion 1/4 cup chopped onion

Instructions

1. 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.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!