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Chilaquiles II

SUBMITTED BY: JESSMARIE824  PHOTO BY: LucyDelRey 

"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."
Chilaquiles II Recipe
RECIPE RATING:
This recipe has been rated 39 times with an average star rating of 4.5
Read Reviews (29)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

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.

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Feb. 10, 2007 by GABESGIRL 
OMG, this is the almost the exact recipe I've been using for years. I learned how to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Sep. 2, 2007 by MAMASPICE 
I have been making this for years. Got the recipe verbally from a friend a long time ago and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed on Aug. 24, 2007 by Nikol 
This is pretty good. I agree there is alot of tortillas, but here are some suggestions to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Sep. 14, 2007 by STARDUST_331 
Really filling, really good. Not the prettiest though. Definitely don't leave out the salt. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Dec. 6, 2006 by Samantha 
I make Chilaquiles for hangover mornings. Works everytime. Love it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Jan. 10, 2008 by trooworld 
This was delicious but I made quite a few changes: First, I made a homemade enchilada sauce... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Jan. 30, 2004 by PRUDY67 
Great! Just like I used to get in a downtown Chicago diner. My tortillas don't get as crispy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Mar. 16, 2006 by LucyDelRey 
This recipe is very similar to one that a friend shared with me. The only thing I did... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed on Nov. 4, 2006 by feleppa 
i make this but i leave out the tomato sauce and cut up hot dogs and add before the egg... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed on Feb. 20, 2009 by Mel 
I really like this recipe...just how we find it in Texas. To cut down some of the fat, cut... MORE

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Recipe Submitter:

Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Freedom, California, USA
Living In: Portland, Oregon, USA

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Nutritional Information
Chilaquiles II

Servings Per Recipe: 10

Amount Per Serving

Calories: 283

  • Total Fat: 11.1g
  • Cholesterol: 133mg
  • Sodium: 764mg
  • Total Carbs: 37.9g
  •     Dietary Fiber: 4.1g
  • Protein: 9.6g

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