Best Ten Minute Chilaquiles Recipes

TEN-MINUTE CHILAQUILES

Ten-Minute Chilaquiles image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup salsa (preferably medium hot)
2 cups tomato sauce
1/2 cup water
1 (4-ounce) can chopped green chiles, undrained
1 (14-ounce) can pinto or kidney beans, rinsed well in a strainer
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (11-ounce) bag corn chips (about 8 cups)
1 cup sour cream
2 cups grated Monterey Jack
2 tablespoons minced cilantro, optional

Steps:

Preheat the oven to 350 degrees F.
Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.
Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the casserole with the cilantro and serve. You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles.
For advance preparation: Make the sauce up to a few hours ahead and lay out all the other ingredients. Don't assemble chilaquiles, however, until the last minute so the corn chips retain a tiny bit of texture when baked.

CHILAQUILES

Chilaquiles image

This Mexican breakfast dish is a mixture of tortilla strips with eggs and salsa.

Provided by 20JEN

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 33m

Yield 4

Number Of Ingredients 10

Ingredients

2 tomatoes, chopped
6 dried chile de arbol peppers
1 onion, sliced
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
salt to taste
water to cover
2 tablespoons vegetable oil, or to taste
2 (6 inch) corn tortillas, cut into strips
4 eggs

Steps:

Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 36.2 g, Cholesterol 163.7 mg, Fat 11.8 g, Fiber 2.2 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 221 mg, Sugar 3.7 g