Chilaquiles
A traditional Mexican breakfast dish, Chilaquiles features crispy tortilla chips simmered in enchilada sauce until slightly softened, then topped with fried eggs, fresh radishes, green onions, and crumbled cotija cheese. A squeeze of lime and a dollop of guacamole add a bright and creamy finish.
Prep Time
10 min
Total Time
10 min
Servings
4
Ingredients
Pantry
1 10-oz can Enchilada Sauce
4 cups Tortilla Chips
¼ Red Onion
1 bunch Green Onions
1 bunch Radishes
½ cup Cotija (optional)
4 servings Guacamole
1 Lime
Fridge and Freezer
4 Eggs
Directions
Wash hands with soap and water. Wash and dry the produce, Remove the roots of the radishes and green onions. Slice the radishes, discarding the stems. Slice the green onions. Cut the lime in half. Chop ¼ of a red onion, then wrap and reserve the remaining onion in the fridge for later use.
Heat a little oil in a small skillet over medium-high heat. Crack the eggs into the skillet. Cook until whites are set, then remove pan from heat.
Heat a little oil in a large skillet over medium-high heat. Add the enchilada sauce and 4 cups of chips, tossing to coat. Cook until softened, remove from heat.
Divide chips into 4 servings and top with eggs, radishes, green onions, cotija (omit for dairy-free), guacamole, and a squeeze of lime. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.
*Omit cotija to make this recipe dairy-free.