Chilaquiles

Ingredients

• Corn Tortillas

  Guerrero

  4 servings or 204g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Canola oil

  4 tbsp or 56g

• Sauce, Old El Paso, enchilada, red, mild, ready to serve

  ¼ cup or 58g

• Tomato sauce

  Canned

  ¼ cup or 61g

• Onions

  Raw

  4 tbsp chopped or 40g

• Queso Cotija Aged Part Skim Milk Cheese

  El Mexicano

  1 oz or 28g

• Colby Jack Cheese

  Kroger

  ⅛ cup or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Add about a cup of canola oil into a small skillet. Set to medium high heat. Let it get hot.
2. Tear the tortillas into squares about 4x4 pieces. Add one piece to the oil to be able to tell when to add the rest.
3. Once the oil is ready, it will start bubbling around the tortilla. Go ahead and add 1 or 2 tortillas at a time.
4. After a minute of cooking, flip them over and let cook another minute.
5. Take them out with a spatula and drain as much oil as you can from the tortillas on the spatula. Place in a larger skillet.
6. Add more tortillas to small skillet and repeat steps 4 and 5 until you don't have any more tortillas to fry.
7. Take the oil you used from frying the tortillas and add some to the larger skillet with the spatula.
8. Remove the small skillet and add the large one to the heated paria.
9. Add the eggs and salt and pepper. Let cook for about a minute and stir.
10. Add enchilada sauce and tomato sauce. Mix and let sit for about 5 minutes stirring occasionally.
11. Turn heat off and mix in half the onions and half the cheese.
12. Add remaining cheese and onions to top and serve!

Similar Foods

• Vegan Chilaquiles
• Baked Chilaquiles Verde