This chilaquiles with green sauce and fried eggs is crispy and cheesy-good. For best results, fry the tortillas first then sauce just before serving. I like to make this with day old tortillas for breakfast or dinner.
¼cupvegetable oilcanola, refined coconut oil, avocado oil, or olive oil
8corn tortillascut into quarters (if small), eighths (if large)
Salt
½cupMexican cheeseshredded
4eggs
115-ozcan Enchilada sauce green or red
1ouncecilantrofinely chopped
¼cupsour cream
1limecut into segments (optional)
green onions, slicedoptional as garnish
Instructions
Put the oil in a large skillet over medium heat. Place 1 tortilla in the oil to test it. If the tortilla begins to bubble and sizzle, then proceed. Add the tortillas in batches, frying until lightly brown, about 1 minute of stirring and flipping per batch. Strain on a sheet tray lined with paper towel then portion onto serving plates and top each tortilla with some cheese (1 tablespoon per tortilla).
Meanwhile, cook the eggs. In the same skillet, crack the eggs and fry over medium-high heat until the whites are cooked through and the yolks are runny. Use a spatula to transfer the eggs to the serving plates.
Turn the heat off, then add the enchilada sauce (it will bubble for a few seconds). Turn the heat back on; cook over medium heat for 2 minutes. Turn the heat off and pour over the tortillas to melt the cheese. Serve chilaquiles immediately and garnish with cilantro, sour cream, lime wedges and green onions (optional).
Notes
Substitution Tips: Enchilada Sauce: You may use either red or green enchilada sauce in this recipe. You may also use homemade or jarred salsa verde.Mexican Cheese: If you can't find pre-shredded Mexican cheese, you may shred your own using a combination of Jack and mild cheddar.Cilantro: If you don't like cilantro, you can try finely slicing green onion for a pop of green color.