Easy Chilaquiles (Using Store-Bought Salsa)

Let’s get this out of the way: This recipe isn’t for authentic chilaquiles; I’m not going to pretend like I have any authority in that space, beyond a strong appreciation for the classic Mexican breakfast. (Mexico in My Kitchen and Muy Delish feature great recipes on that front.) I call this my “wannabe Chilaquiles” recipe, simply because it involves a bunch of shortcuts, and it’s gradually become my go-to on busy weekends (or breakfast-for-dinner nights).

You can use store-bought tortilla chips or chop and bake—or fry—corn tortillas. I like making baked chips, just because it’s a time-saver and tends to be less salty than store-bought. Modify based on what works for you!

Wannabe Chilaquiles

It may not be authentic, but it's delicious (and involves plenty of shortcuts, so you can cook quickly).

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American, Mexican

Equipment

• 1 medium-sized saucepan
• 1 wooden or silicone spoon
• 1 cast iron skillet
• 1 saute pan
• 1 spatula

Ingredients

  

• 10 small corn tortillas
• 1 3/4 c low-sodium chicken broth
• 1 16-ounce container salsa verde
• 1/4 c water
• 3/4 c shredded Mexican cheese
• 3 strips bacon
• 4 eggs
• 2 tbsp chopped cilantro
• 1 avocado, sliced (optional)

Instructions

 

• Preheat the oven to 350 degrees F. Slice corn tortillas into triangles, arrange on a baking sheet and cook 5 to 6 minutes, rotate, and cook another 5 to 6 minutes, or until lightly golden and crisp.
• As the chips bake, bring chicken broth, three-quarters of the jar of salsa and water to a boil, stirring occasionally, for 2 minutes. Add half of the shredded cheese and stir, cooking an additional minute to let the sauce thicken a bit. (It will look a little gritty; that's okay.)
• Reduce oven to 325 degrees F. Pour chips into the skillet. Top with salsa mixture, saturating chips entirely. Top with remaining cheese and bake for 8 to 9 minutes, or until the chips have absorbed the sauce and the cheese is melted and bubbly. Remove from heat and turn off oven.
• As the skillet bakes, fry bacon until crispy. Set on a paper towel-lined plate to cool. Use the remaining bacon grease to fry eggs, two at a time, until the whites are set but the yolks are still runny.
• Sprinkle the bacon on the cooked chip mixture. Add eggs, then garnish with remaining salsa and cilantro. Top with avocado slices, if desired, and serve.