Quick & EASY Chilaquiles Recipe Anyone Can Make

Ingredients

• 6 pieces Corn Tortillas (store-bought, preferably slightly stale for crisping)
• 2 tablespoons Vegetable Oil (light coating for crisping)
• 1 cup Red Enchilada Sauce (store-bought) (canned or jarred, such as salsa para enchiladas)
• 1/4 medium Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 1/4 teaspoon Ground Cumin (freshly toasted for aroma)
• 1/4 teaspoon Chicken Bouillon Powder (adds depth of flavor; optional for vegetarian version)
• 2 tablespoons Crema (Mexican sour cream, for drizzling)
• 1/4 cup Queso Fresco (crumbled)
• 1/2 small Avocado (sliced or fanned)
• 1 large Egg (fried sunny‑side up)

Instructions

1. Cut Tortillas

   Place the corn tortillas on a cutting board and cut them into bite‑size pieces or quarters.

   Time: PT2M

2. Crisp the Tortilla Pieces

   Heat 2 tbsp vegetable oil in a large skillet over medium‑low heat. Add the tortilla pieces in batches, stirring occasionally, until golden and crisp, about 10‑15 minutes.

   Time: PT12M

   Temperature: medium-low

3. Sauté Onion & Cumin

   In the same skillet (remove excess oil if needed), add the sliced onion and a pinch of ground cumin. Sauté for 2‑3 minutes until the onion becomes translucent and fragrant.

   Time: PT3M

   Temperature: medium

4. Add Garlic

   Add the minced garlic to the skillet and sauté for about 30 seconds, stirring constantly to avoid burning.

   Time: PT1M

   Temperature: medium-low

5. Create the Sauce

   Stir in the cup of red enchilada sauce and the 1/4 tsp chicken bouillon powder. Bring to a gentle simmer and let it cook for 5 minutes, adjusting salt if needed.

   Time: PT5M

   Temperature: medium

6. Combine Tortillas with Sauce

   Return the crispy tortilla pieces to the skillet, quickly toss to coat evenly with the sauce. Cook for 1 minute just to heat the chips through.

   Time: PT1M

   Temperature: medium

7. Plate and Garnish

   Transfer the chilaquiles to a serving plate. Top with a drizzle of crema, crumbled queso fresco, sliced avocado, and a fried sunny‑side‑up egg.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

35g

Fat

18g

Fiber

5g