Chilaquiles Recipe
Corn tortillas, sautéed in green and red salsa, hatch green chili, diced chicken, cotija cheese, guacamole, pico de gallo, sour cream topped with two eggs your way.
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Ingredients
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Tortillas and Sauce
Chicken and Toppings
Eggs
Method
Preparation of Ingredients
- 1
Prepare Tortillas
Cut the corn tortillas into quarters to form triangles. Heat a non-stick skillet over medium heat and lightly fry the tortilla pieces until they are crispy and golden brown, about 2-3 minutes per side. Remove and set aside.
- 2
Prepare Chicken and Toppings
In a separate bowl, mix the diced cooked chicken with the hatch green chili. Set aside. Prepare guacamole, pico de gallo, and sour cream for serving.
Cooking
- 3
Combine Sauces
In the same skillet used for the tortillas, add the red salsa and green salsa. Heat over medium-low until warmed through.
- 4
Add Tortillas
Add the crispy tortilla pieces to the skillet with the warmed salsa. Toss gently to coat the tortillas evenly with the sauce. Cook for another 2-3 minutes until heated through.
- 5
Add Chicken
Sprinkle the chicken and hatch green chili mixture over the sauced tortillas. Stir gently to combine and heat for an additional 2-3 minutes.
Final Assembly
- 6
- 7
Serve
Plate the chilaquiles by spooning the tortilla mixture onto a serving dish. Top with cooked eggs, then sprinkle with cotija cheese. Serve alongside guacamole, pico de gallo, and sour cream.
