Ingredients33 m servings 329 cals
- Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
- Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
- Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.
Per Serving: 329 calories; 11.8 g fat; 36.2 g carbohydrates; 13.4 g protein; 164 mg cholesterol; 221 mg sodium. Full nutrition
ReviewsRead all reviews 3
I make these all the time, however they are not what I consider Chilaquiles. I topped them with a sprinkle of Mexican cheese blend and diced onions.. When pressed for time, I open a can of El Pa...
This was so good! After I finished eating this, I made another huge portion of the salsa It was that good. Thank you for the recipe.