This post may contain affiliate links. Shopping through these links, at no extra cost to you, helps me to continue to bring you the best possible content. I only share products that I use, love, and stand behind. Thank you for your support!
If you know me then you know that I am completely obsessed with chips and salsa. Despite trying to eat healthy as often as I can, I just cannot resist. So it is no surprise that when my husband first introduced me to Chilaquiles I was in love. When can you call chips a meal! Plus the homemade sauce is another form of a delicious salsa. As you can see it is no surprise that Chilaquiles have become a simple family favorite around here.
Red or Green?
Although I enjoy the green chilaquiles, my preference lies with the red version. Another choice to make is how will you prepare your eggs? Scrambled, over-medium, sunny-side up? There are so many customizable, simple options. Making this dinner an busy-day meal for the family.
Choosing your packaged chiles
There are many types of packaged chiles. The three most common are New Mexico Chile, Chile Guajillo, Ancho Chile. All are delicious but I find that Ancho Chiles are often a bit too smoky in flavor for this dish. Plus I find that New Mexico Chiles are often easiest to find.
This recipe is extremely simple and quick. Begin by adding your chiles, jalapeno, and tomatillos to a pot of boiling water. When the tomatillos skin lightens and becomes a bit transparent (approximately 10 minutes), remove from heat.
Chop & measure the remaining ingredients and blend them up. I like to use the NutriNinja Cup because it blends everything to the perfect consistency without needing to add extra liquid, altering the flavor.
*A quick note: For the best flavor, choose Las Palmas Enchilada Sauce. It comes in 3 levels of spicy (mild, medium, & hot) allowing you to easily get the spice that you desire!
Add in the ingredients in the pot (without the water) and blend completely.
Pour into a pot to heat. This is my favorite part… salt & taste. It is a repeat process to get the salt content to your liking and an excuse to eat chips & salsa before the meal is ready.
Next, Cook your eggs in a separate pan. In a large bowl or pot, add good quality chips (the thicker the better) and smother with sauce. To assemble, place chips on a plate & top with egg, sour cream, queso fresco (or cheese of choice), & avocado.
A simple yet delicious Mexican favorite. These red Chilaquiles are sure to fill your craving for chips salsa.
- 4 Roma Tomatoes
- 4 Tomatillos
- 1 Jalapeno
- 4 Chile New Mexico stem removed
- 4 Garlic Cloves
- 1 small Onion
- 1 C Las Palmas Enchilada Sauce
- Salt to Taste
Boil tomatillos, jalapeno, chiles for 10 minutes (or until tomatillos are cooked)
Blend all ingredients together
Pour into a sauce pan, heat, & add salt to taste
In a large bowl, add in chips & smother in sauce
In separate pan, cook eggs
Layer on plate: chips, sauce, egg (cheese & sour cream optional)