How to Make Chilaquiles

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cotija cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla chips

Homemade chips can be made from corn tortillas at a lower cost.

red salsa

🥗Healthier: fresh tomato salsa

💰Cheaper: canned tomatoes

Canned tomatoes can be a more affordable option for making salsa.

Get a deep saute pan on high heat and start charring one whole onion sliced in half, sliced side down.

Once the onion has a nice dark color, flip it over and add in whole crushed garlic and canned tomatoes.

Add in dark dried chili peppers, a generous pinch of salt, and cumin powder.

Add about 1 to 1.5 cups of water and let this simmer for about 30 to 45 minutes until the tomatoes are tender and sweetened up.

Pour the mixture into a blender and blend on high speed until smooth.

Pour the sauce back into the pan and bring it back to a simmer on low to medium heat.

Add in chicken breast and cook for about 15 to 20 minutes on a simmer until the chicken shreds easily with two forks.

Place tortilla chips on a tray and into a 350°F oven to warm them up.

Lightly scramble a whole egg with a little butter in a small non-stick pan.

Pour the hot tortilla chips into a large bowl and pour the scrambled eggs over the top.

Fry another whole egg sunny side up in the same pan.

Pour a generous amount of the red sauce over the tortilla chips along with the shredded chicken and toss to coat everything.

For plating, drizzle red sauce on the plate, add a bed of saucy chips, another drizzle of red sauce, quartered avocados, the sunny side up egg, and garnish with cilantro and queso oaxaca.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens