Greg DuPree
Hands-On Time
40 Mins
Total Time
40 Mins
Yield
4 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Add chicken and tortilla chips to sauce and cook, stirring occasionally, until chips are softened, 6 to 8 minutes.

Step 4

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.

Step 5

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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