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)
115-ozcan Enchilada sauce green or red
1limecut into segments (optional)
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 with a handful of cheese.
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, and lime wedges.
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.