READY IN 45 mins

Chilaquiles II

Read Reviews (61)

"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." — JESSMARIE824

Directions

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.
Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review

Feb 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.

—GABESGIRL

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Most Helpful Critical Review

Aug 21, 2011

Boy, I'm sorry but this was a pretty big disappointment. First of all, I read the recipe and thought "The proportions are all wrong." Thirty (30!) tortillas vs. six eggs?? Uh-uh. But, not having made chilaquiles before, I followed the recipe faithfully (except for the cheese, adding cotija instead of Monterey Jack). I used a 12" cast iron skillet, but there's no way it could even come close to holding the 30 tortillas. I got maybe 20 in there. With that, the tortillas overwhelmed the eggs. If I made again (doubtful), I would have a dozen eggs and 10 tortillas. 1/2 cup of water and the enchilada sauce was not enough to cook down the tortillas, either. I added more water, but that even wasn't enough. Not sure why this has gotten such rave reviews. Nothing close to the wonderful chilaquiles I've had in restaurants before. Too bad--was WAY looking forward to it.

—MONTYHOUSE

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80 Ratings

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Aug 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.

—Nikol

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Sep 02, 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.

—MAMASPICE

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Sep 14, 2007

Really filling, really good. Not the prettiest though. Definitely don't leave out the salt. I can see why this is a hangover helper - the grease from the tortillas could settle any stomach! I used flour tortillas and taco sauce by Ortega, and will make this every time I'm hung over! I bet it'd be great with corn tortillas. Had it for dinner and it was enough to fill! Bet it would be a great Sunday brunch where you expect your meal to hold you til dinner. **UPDATE: I cut up the tortillas and sprayed both sides with cooking spray, then baked them for 15 minutes at 400 degrees and they tasted the same as fried, but healthier!

—STARDUST_331

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Jan 10, 2008

This was delicious but I made quite a few changes: First, I made a homemade enchilada sauce to use instead of the mexican hot tomato sauce (I made Red Enchilada sauce off this site). Then, I sauteed the onions in a pan until tender and then added the eggs to the same pan and cooked until firm. I did NOT add the tortilla strips to the pan with the eggs and onions, rather I put some tortilla strips on each plate, topped with eggs/onion mixture then enchilada sauce and then the cheese. Oh, and I added a dollop of sour cream. Not the quickest breakfast but great for a hangover! (Really)

—trooworld

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Dec 06, 2006

I make Chilaquiles for hangover mornings. Works everytime. Love it!

—Samantha

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Mar 16, 2006

This recipe is very similar to one that a friend shared with me. The only thing I did different was that I reduced the amount of tortillas. I used one corn tortilla to one egg for the ratio and then used cheddar cheese and less oil. I also topped it off with a spoonful of sour cream (VIEW MY PHOTO). Thank you Jessica for the recipe!

—LucyDelRey

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Nutrition

Calories
278 kcal
14%

Carbohydrates
36.3 g
12%

Cholesterol
132 mg
44%

Fat
11.3 g
17%

Fiber
5 g
20%

Protein
9.6 g
19%

Sodium
677 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chilaquiles II

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 278
** Calories from Fat: 102

% Daily Value *
** Total Fat 11.3g 17 %
** Saturated Fat 2.9g 15 %
** Cholesterol 132mg 44 %
** Sodium 677mg 27 %
** Potassium 196mg 5 %
** Total Carbohydrates 36.3g 12 %
** Dietary Fiber 5g 20 %
** Protein 9.6g 19 %
** Sugars 1.9g
** Vitamin A 4 %
** Vitamin C < 1 %
** Calcium 15 %
** Iron 16 %
** Thiamin 11 %
** Niacin 22 %
** Vitamin B6 14 %
** Magnesium 22 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.