What does chips plus eggs plus chicken plus a richly-flavored tomato sauce equal? A delicious meal any time of day, that’s what. To make the chilaquiles, you’ll turn regular corn tortillas into cumin-spiced chips. Those get mixed into a tomato-chicken base and topped with fried eggs and spicy jalapeños. This version doesn’t call for any cheese, but crumbled cotija would be right at home here. Serve right on the table with lime wedges and some light, refreshing beers.
12 6-in. corn tortillas
4 tablespoons olive oil, divided
2½ teaspoons ground cumin, divided
Freshly ground black pepper
1 small yellow onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons dried oregano
1¼ teaspoons ground coriander
1 28-oz. can crushed tomatoes
1½ cups chicken stock
1 tablespoon sauce from canned chipotles in adobo
4 cups shredded rotisserie chicken (from a 2½-lb. bird)
4 large eggs
⅓ cup salsa verde
1 jalapeño, sliced
Sliced red onion, for serving
Lime wedges, for serving
Sat fat 5.27g
How to Make It
Preheat oven to 400°F. Brush tortillas on both sides with 2 tablespoons oil. Cut into quarters; arrange on 2 baking sheets. Season with 1 teaspoon cumin, ½￼ teaspoon salt, and several grinds of pepper. Bake, rotating halfway through, until golden, 10 to 15 minutes. Set aside.
Heat 1 tablespoon oil in a large deep-sided skillet over medium. Add onion, garlic, oregano, coriander, remaining 1½ teaspoons cumin, and 1 teaspoon salt; cook, stirring frequently, until softened, about 2 minutes. Stir in tomatoes, stock, and adobo sauce. Reduce heat to medium-low, cover, and simmer until slightly thickened, 6 to 8 minutes.
Add chicken and tortilla chips to sauce and cook, stirring occasionally, until chips are softened, 6 to 8 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium. Crack eggs into skillet and fry until whites are set and edges are golden, 2 to 3 minutes. Season with salt and pepper.
Remove chips and sauce from heat and top with fried eggs, salsa verde, jalapeño, and red onion. Serve with lime wedges.
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