Reviewed: Sep. 13, 2007

This recipe is so darn good! All four of my kids LOVE it. We double the mexican tomato sauce. YUMMY!

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Shelly

Cooking Level: Expert

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Reviewed: Sep. 8, 2007

Istead of using Mexican tomato sauce, I used a regular can of tomato sauce, just because I already had it in my pantry. I added a small can of chopped green chiles, oregano and cumin. I used Mission brand corn tortilla strips instead of frying my own. It turns out just as delicous and it's so much faster. I topped the bowls the traditional way, with crema, queso fresco and our favorite Salsa Valentina. I've made chilaquiles for years but I've never scrambled the eggs in with the tortillas this way. I've always put a fried egg on top. I liked them better this way, it turned out delicous.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Sep. 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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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: 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.

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Reviewer:

Nikol

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Aug. 12, 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!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jun. 21, 2007

Made at my husband's request. It was good but 30 tortillas seems extreme - I used 13 and still needed to add more tomato sauce. Topped with crumbled cojita cheese.

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JustKC

Cooking Level: Intermediate

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Reviewed: May 18, 2007

These were awesome. Very simple.Thanks!!!

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mcldanyell

Cooking Level: Expert

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Reviewed: 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.

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Azusa, California, USA

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Reviewed: Feb. 3, 2007

Delicious and easy! I used leftover store-bought tortilla chips, and sprinkled in a very small amount of leftover taco meat (ground beef). Yummy breakfast - my kids loved it too.

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LML

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Nov. 4, 2006

i make this but i leave out the tomato sauce and cut up hot dogs and add before the egg mixture, then top it off with some tabasco or homemade salsa and serve with refired beans

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feleppa

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Reviewed: Oct. 27, 2006

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

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Reviewer:

Samantha

Cooking Level: Intermediate

Home Town: Highland, California, USA

Living In: Yucaipa, California, USA

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Reviewed: 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!

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LucyDelRey

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Marina Del Rey, California, USA

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Reviewed: Feb. 28, 2006

It was so simple...my husband & I LOVED IT! Had it for dinner with some refried beans... great taste! Next time I will add 1/2 a jalapeno pepper when cooking, to give it a kick.

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Mari-Mar

Cooking Level: Intermediate

Living In: Hayward, California, USA

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Reviewed: Sep. 5, 2005

Mmmmm... just like I had in Mexico! I had no idea it was this easy. Instead of making my own chips, I used some leftover store bought ones and of course, left the salt out of the recipe. I used the idea of another user and added a dollop of sour cream, but I'm not sure if I liked it that way or not... it sort of overpowered the mild taste of the eggs. Great recipe though!

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dani

Cooking Level: Expert

Living In: Castro Valley, California, USA

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Reviewed: Dec. 31, 2004

Really Tasty.. I didn't have any Mexican tomato sauce. I used my homemade Salsa instead. I topped it off with some sour cream and it was a terrific breakfast. Thanks for the fast easy recipe!

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BajaValle

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2003

Great! Just like I used to get in a downtown Chicago diner. My tortillas don't get as crispy as I'd like, but I suspect that's because I use olive oil for the frying. This is easy to prepare, very filling, and has just enough heat to wake you up Sunday mid-morning.

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