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My review
Chilaquiles II
8
Jessica Mariscal
"Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans."
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Ingredients
45 m servings 278Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
- Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
- Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 99134 Ratings
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Most helpful positive review
2/10/2007
OMG, this is the almost the exact recipe I've been using for years. I learned how to make these from my mom. I like using El Pato brand Mexican style hot tomato sauce and instead of jack chees...
Most helpful critical review
8/21/2011
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 ha...
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2/10/2007
OMG, this is the almost the exact recipe I've been using for years. I learned how to make these from my mom. I like using El Pato brand Mexican style hot tomato sauce and instead of jack chees...
8/24/2007
This is pretty good. I agree there is alot of tortillas, but here are some suggestions to make this lighter. With a pizza cutter, slice the tortillas into strips and spray with PAM and bake un...
9/2/2007
I have been making this for years. Got the recipe verbally from a friend a long time ago and was glad to see it posted here. I use 1/2 red and 1/2 green sauce for a nice taste variety. There a...
8/12/2007
Really filling, really good. Not the prettiest though. Definitely don't leave out the salt. I can see why this is a hangover helper - the grease from the tortillas could settle any stomach! ...
1/10/2008
This was delicious but I made quite a few changes: First, I made a homemade enchilada sauce to use instead of the mexican hot tomato sauce (I made Red Enchilada sauce off this site). Then, I s...
8/21/2011
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 ha...
10/27/2006
I make Chilaquiles for hangover mornings. Works everytime. Love it!
3/16/2006
This recipe is very similar to one that a friend shared with me. The only thing I did different was that I reduced the amount of tortillas. I used one corn tortilla to one egg for the ratio and ...
7/18/2003
Great! Just like I used to get in a downtown Chicago diner. My tortillas don't get as crispy as I'd like, but I suspect that's because I use olive oil for the frying. This is easy to prepare, ve...