Description
How to Make Chilaquiles! A classic Mexican dish made with stewed corn tortillas (or chips) and veggies that can be served as breakfast, lunch or dinner. The best part? This highly adaptable meal can be made in under 20 minutes, perfect for busy weeknights! Vegetarian and vegan adaptable. Gluten-free.
Ingredients
- 1 tablespoon olive oil
- 2–4 cups diced veggies (bell pepper, poblanos, zucchini, corn, spinach, etc.)
- 1 cup salsa, or salsa verde (refrigerated, store-bought is great-see notes)
- 2 teaspoons lime juice
- 2 cups chicken or veggie broth
- 4-ounce can green chilies (optional)
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 14–ounce can black beans, rinsed, drained or sub 1 1/2 cups cooked shredded chicken
- 6–8 cups organic corn chips (or 10-12 corn tortillas, see notes)
- 1/2–1 cup crumbled queso fresco cheese (or sub other melty Mexican-style cheese, or vegan cheese)
Garnishes: sliced scallions, lime wedges, radishes, cilantro, pepitas, pickled onions, avocado, hot sauce, sour cream, sprouts, or sunny side up eggs.
Instructions
If using corn tortillas, heat oven to 300 F. (Easiest to make these ahead) Spray or brush tortillas lightly with olive oil ( on the top side only) and sprinkle with salt and bake the rack or on a sheet pan until crisp. About 25-30 mintues, turn heat off and let cool. Break them into quarters. NOTE: Fastest way is to use store bought corn chips.
Pre-heat oven to broil or 400F
Lightly grease the bottom and edges of a large skillet with oil, place over medium-high heat and saute any veggies you’de like to add until just tender. Add the salsa, green chilies, broth, lime, and cumin, oregano and a pinch salt and bring to a simmer. Add the black beans or cooked chicken, stirring until hot. If using tortillas instead of chips, add 1/2 teaspoon salt. Add the tortilla chips and stir to lightly coat each side, add more to fill the pan, stir about 2-3 minutes, lowering the heat to low. Try to scoop some of the pretty veggies, from the bottom of the pan and scatter over top.
Add the crumbled cheese, turn heat off and place the skillet in the warm oven and melt the cheese, about 15-20 minutes. This will have a “casserole” consistency.
Prep your garnishes. Garnish with the scallions and cilantro. Top with sliced or grated radishes and avocado. Add pickled onions or pepitas if you like. Serve with lime wedges, hot sauce and sour cream if you like.
Or top with a fried egg! (sunny side up is nice).
Notes
Try other cooked veggies like roasted sweet potatoes (diced) or even cauliflower! In summer, grilled veggies are nice here too! Or stir in big handful of chopped baby spinach to the salsa-broth. Or add frozen cooked veggies to the broth. Use what you have.
To give this more heat or smoky quality, add a little ground chipotle powder to the simmering salsa-broth.
To add extra richness to this dish, you could also add a 1/2 cup cream or half & half to the salsa broth.
Feel free to add cooked shredded chicken which is traditional.
Or add cooked turkey chorizo or top with some Walnut Chorizo (at the end).
Leftovers can be reheated in the oven.
If made with store bought corn chips – this can be made in 20 mintues flat!
Nutrition
- Serving Size: Made with store-bought tortilla chips, avocado, cheese and no egg
- Calories: 407
- Sugar: 3.8 g
- Sodium: 835.7 mg
- Fat: 16 g
- Saturated Fat: 2.7 g
- Carbohydrates: 59 g
- Fiber: 8.7 g
- Protein: 7.7 g
- Cholesterol: 4.7 mg
