Best Easy Chilaquiles Recipes

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EASY CHILAQUILES



Easy Chilaquiles image

A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!

Provided by Christina Bleeker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 19m

Yield 4

Number Of Ingredients 6

8 (6 inch) corn tortillas, cut into 2-inch pieces
5 tablespoons vegetable oil
8 eggs, beaten
salt and ground black pepper to taste
½ cup green taco sauce
1 cup shredded Monterey Jack cheese

Steps:

  • Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
  • Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g

EASY CHILAQUILES VERDES



Easy Chilaquiles Verdes image

This delicious quick and easy shortcut to chilaquiles verdes gives you authentic Mexican flavor without having to go to the effort of roasting tomatillos and peppers or frying tortillas. It can be served with eggs or chicken for an excellent Mexican breakfast or brunch dish.

Provided by Occasional Cooker

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 4

Number Of Ingredients 7

6 corn tortillas, cut into quarters
cooking spray
12 ounces tomatillo verde Mexican cooking sauce (such as Herdez®)
½ cup crumbled queso fresco
¼ cup Mexican crema, crema fresca
¼ white onion, sliced
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place corn tortilla pieces on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven until crispy, 5 to 10 minutes.
  • Combine tortillas and tomatillo sauce in a skillet over medium heat and simmer until tortillas have softened, about 5 minutes. Spoon mixture into individual ramekins. Top with queso fresco, crema, and sliced onions. Garnish with cilantro.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 30.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 342.4 mg, Sugar 4.4 g

SUPER EASY CHILAQUILES



Super Easy Chilaquiles image

This is Mexican comfort food at it's best! A fast, easy, and flavorful meal without meat. Serve topped with sour cream and a side of black beans. Delicious!

Provided by Alona Sandoval-Grenacher

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 20m

Yield 2

Number Of Ingredients 6

5 tablespoons corn oil
8 (8 inch) corn tortillas, cut into triangles
6 eggs
1 cup chipotle salsa
1 cup shredded pepper Jack cheese
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
  • Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.

Nutrition Facts : Calories 1074.2 calories, Carbohydrate 65.2 g, Cholesterol 628.7 mg, Fat 74.1 g, Fiber 9.6 g, Protein 41.8 g, SaturatedFat 21.5 g, Sodium 1519.2 mg, Sugar 6.2 g

EASY VEGETARIAN CHILAQUILES (ENCHILADA CASSEROLE)



Easy Vegetarian Chilaquiles (Enchilada Casserole) image

More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!

Provided by piratejenny

Categories     Black Beans

Time 23m

Yield 6-9 serving(s)

Number Of Ingredients 5

12 corn tortillas
1 (19 ounce) can enchilada sauce
1 (15 ounce) can black beans (I use Goya Black Bean Soup)
1 (12 ounce) package vegetarian ground beef, substitute (Quorn, Morning Star or Boca)
4 -8 ounces cheddar cheese (or combination) or 4 -8 ounces monterey jack cheese, grated (or combination)

Steps:

  • Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
  • Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
  • Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
  • Spread in bottom of 9x9" baking pan.
  • Defrost vegetarian crumbles and heat with beans.
  • Spread over layer of tortilla strips.
  • Sprinkle half the cheese over the bean mix.
  • Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
  • Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
  • Serve with sour cream. Goes well with rice.

Nutrition Facts : Calories 393.3, Fat 15.1, SaturatedFat 7.3, Cholesterol 55, Sodium 956.6, Carbohydrate 41.3, Fiber 9, Sugar 6.5, Protein 24.5

MEXICAN CHICKEN BAKE (EASY CHILAQUILES)



Mexican Chicken Bake (Easy Chilaquiles) image

I made this recipe for my in-laws and husband who are from Mexico. I was thinking it would be too "americanized" for their tastes, but they LOVED it. They told me that it tasted just like "chilaquiles", which is a dish that they make in a skillet and serve with eggs. Of course my versoin uses more practical ingredients, it's a true Mexican flavor. I serve it with a side of mexican rice, it's YUMMY!

Provided by chef_cmontes

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups chicken, cooked, chopped
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of mushroom soup
2 cups cheddar cheese, shreeded (may sub monterey jack or mexican cheese mix)
1 onion, diced
1/2 cup bell pepper, diced (red bell pepper looks beautiful in this dish, but green is good too)
1 garlic clove, pressed
1/2 cup salsa (any kind you like, I prefer regular thick n' chunky)
12 corn tortillas
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon oil

Steps:

  • In a skillet, heat oil, then add onion bell pepper and garlic, Saute until onions are almost translucent (this is especially delicious if you cook this in the same skillet that you cooked your chicken in). Set aside.
  • In a bowl combine, soups, onion.bell pepper, chicken, salsa, chili powder, cayenne, (optional) couple dashes of hot sauce (I use Tapatio) & 1 1/2 cups of cheese; Mix well.
  • In a baking dish (I used a square 9 x 9), grease with a little cooking spray, then lay out four tortillas overlapping. Pour 1/3 of mixture from bowl on top of tortillas. Repeat steps, finally ending with putting the last 1/2 cup of cheese on top.
  • Bake at 350 for 30-45 minutes or until bubbly. This is a great "freezer-meal", just wrap it up in a freezer dish, pop it in the freezer and thaw before you want to cook it, use the same cooking temp and time.

Nutrition Facts : Calories 270.6, Fat 15.5, SaturatedFat 7.2, Cholesterol 31.9, Sodium 661.5, Carbohydrate 23.6, Fiber 3, Sugar 2.4, Protein 10.8

EASY MICROWAVE CHILAQUILES



Easy Microwave Chilaquiles image

This Mexican-inspired breakfast dish is a great addition to any meal, and so easy to prepare. You can use Monterey Jack cheese if you prefer.

Provided by Patty Pelfrey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 17m

Yield 4

Number Of Ingredients 4

1 ¾ cups enchilada sauce
1 (7-1/2 ounce) bag corn tortilla chips
2 cups sour cream
12 ounces shredded queso asadero (white Mexican cheese)

Steps:

  • Cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. Arrange a layer of tortilla chips on top. Follow with another layer of sauce, then a layer of sour cream. Sprinkle cheese over the top. Repeat layers to use up all ingredients, finishing with cheese on top.
  • Cook in the microwave on high for 2 minutes, or until cheese has melted throughout. Serve immediately.

Nutrition Facts : Calories 949.8 calories, Carbohydrate 46.6 g, Cholesterol 179.8 mg, Fat 74.3 g, Fiber 3.7 g, Protein 28.2 g, SaturatedFat 39.1 g, Sodium 858.1 mg, Sugar 0.7 g

EASY CHILAQUILES



Easy Chilaquiles image

I always thought my grandmother invented this, until one of my best friends was telling me about a great dish she had at a Mexican restaurant for breakfast. I have since seen it, and had it, at several restaurants. In any case, it is fast, easy, and oh so good! I have made variations adding in chopped onion, bell pepper,...

Provided by Christine Whisenhunt

Categories     Other Breakfast

Time 20m

Number Of Ingredients 7

12 corn tortillas
6 large eggs
1/4 c milk
oil (olive or veg)
celery salt, pepper, garlic powder & onion powder, to taste
salsa
grated cheese (cheddar, pepper jack, or mexican mix)

Steps:

  • 1. Heat oil in large skillet. Enough to coat the bottom of the pan well and allow tortillas to fry.
  • 2. Cut tortillas into bite size pieces, about 1 inch cubes.
  • 3. Add tortillas to oil and fry until crispy.
  • 4. Beat eggs and milk together. Add to tortillas.
  • 5. Let cook for a minute or two and then begin stirring it around so that it scrambles and the eggs cook through well.
  • 6. Add salsa and cheese. Toss through well. Allow cheese to melt.
  • 7. Serve and enjoy!

EASY CHICKEN CHILAQUILES SKILLET RECIPE



Easy Chicken Chilaquiles Skillet Recipe image

Provided by learen

Number Of Ingredients 8

1 pound boneless skinless chicken breast halves, cut into 3/4 pieces
1/2 teaspoon garlic salt
1 can diced tomatoes with green chiles 14.5oz, undrained
1 can spicy chili beans 15oz
1 1/2 cups frozen gold and white corn
1/2 cup water
2 cups tortilla chips, broken up
1 cup shredded Mexican cheese blend

Steps:

  • IN medium bowl, combine chicken and garlic salt; toss to coat. Spray large nonstick skillet with PAM. Heat over medium high heat until hot. Add chicken; cook and stir 3-5 minutes or until browned. ADD tomatoes, beans, corn and water; mix well. Reduce heat to medium low; cover and cook 10 minutes. ADD Chips; stir gently to mix. Cook 5-10 minutes or until chicken is no longer pink in center and corn is tender, stirring occasionally. SPRINKLE with cheese. Cover; cook an additional 2-3 minutes or until cheese is melted.

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