Reviewed: Jan. 28, 2013

I use 2 corn tortillas per egg and medium chunky salsa for the hot tomatoe sauce. Really good! Even the picky 13 yo loved it.

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Reviewer:

LORIR1MA

Cooking Level: Intermediate

Home Town: West Springfield, Massachusetts, USA

Living In: Agawam, Massachusetts, USA

Reviewed: Jun. 13, 2012

Very easy and very good. Tweak the spiciness to taste. I usually use 2 jalapenos and don't take out the seeds. Also I think monterey jack works best for this.

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Reviewer:

AndrewsCuteCook

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Lynchburg, Virginia, USA

Reviewed: May 19, 2012

I would never never never make this dish ever again.. its a dissappoiment

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Reviewer:

glamis350

Reviewed: Nov. 25, 2011

After having a Mexican student make this for the class, I had to find out how to make it. This recipe was closest to how she said her mom made it. It was good, but I even cut down on the tortillas to 10, and it was too many. I used El Pato for the sauce because the student said that was what her mom uses. I also think next time I might try tortilla chips instead of the regular tortillas because I want more crunch. Still tasty, and helps me to try to replicate the yummy food my student brought in

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Reviewer:

katiecanbake

Cooking Level: Intermediate

Home Town: Gig Harbor, Washington, USA

Living In: Fallon, Nevada, USA

Reviewed: Nov. 6, 2011

Made this for breakfast today! So glad I did. Made with all ingredients (use El Pato) except with a slightly time saving step. Used 1 Tbs butter and fried up the onion. Dumped in 5 handfuls of tortilla chips mixed them around and proceeded with recipe. YUMMMMM!

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Reviewer:

FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Oct. 1, 2011

Delicious! garnished with cilantro and used green enchilada sauce!

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Reviewer:

Ainy

Reviewed: 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.

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Reviewer:

MONTYHOUSE

Cooking Level: Intermediate

Reviewed: Aug. 7, 2011

One of the most important thing to learn when cooking Mexican food is, keep it simple, keep it basic, do not stray from this recipe. I did not have Mexican style hot tomato sauce so I used salsa verde and it turned out wonderful. Next time I will use the red sauce as the recipe calls for. My fiance who is Mexican said it tasted just like his mothers and was very authentic. Which to me is very important. Will make again with out any changes.

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Reviewer:

Buskens1

Cooking Level: Expert

Home Town: Gulf Shores, Alabama, USA

Living In: Lancaster, California, USA

Reviewed: Jul. 10, 2011

These were very tasty, but not quite as good as I remember them being in Mexico. I'm not really sure what the writer of the recipe meant by a can of Mexican style hot tomato sauce. I decided that it meant enchilada sauce and that is what I used. Perhaps this is why it wasn't as good as it could have been. Next time I'll try making my own enchilada sauce instead of buying it from a can. I read the reviews and used a 1 egg to 1 tortilla ratio (almost-- I used 8 tortillas and 6 eggs because that was what I had on hand). I also sprayed my tortillas with pam and baked them in the oven as other reviewers suggested.

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Reviewer:

mokpochica

Reviewed: Jun. 12, 2011

This was very yummy. I'm not sure still if I liked the frying of the tortillas and onions together because some of the onions get browned, which makes them a tad bitter. But, I think that might also add to the flavor so not sure I would want to change it. Also, I didn't have any salsa or Mexican tomato sauce so I used a small can of tomatoes sauce, cut-up a few tomatoes, paprika, chili powder, cumin, about 6-7 slivers of canned jalapeños, less than 1/4 teaspoon of jarred crushed garlic, salt, pepper, 1 tbsp. of butter, and then pulled some of the onions from the tortilla mixture and used those (I was being lazy...I didn't want to cut any more onions) - put all in a saucepan, brought to a boil and then let simmer while preparing the eggs, tortillas etc. I used median blend shredded cheese for topping because I had no jack cheese. I served with a dollop of crema and a few canned jalapeños on the side. My hubby and daughter who are pretty picky, loved it...their plates are clean!! Yummy!

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