Let’s get this out of the way: This recipe isn’t for authentic chilaquiles; I’m not going to pretend like I have any authority in that space, beyond a strong appreciation for the classic Mexican breakfast. (Mexico in My Kitchen and Muy Delish feature great recipes on that front.) I call this my “wannabe Chilaquiles” recipe, simply because it involves a bunch of shortcuts, and it’s gradually become my go-to on busy weekends (or breakfast-for-dinner nights).

You can use store-bought tortilla chips or chop and bake—or fry—corn tortillas. I like making baked chips, just because it’s a time-saver and tends to be less salty than store-bought. Modify based on what works for you!

Wannabe Chilaquiles

It may not be authentic, but it's delicious (and involves plenty of shortcuts, so you can cook quickly).

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course: Breakfast

Cuisine: American, Mexican

Ingredients Equipment Method

Ingredients

  

• 10 small corn tortillas
• 1 3/4 c low-sodium chicken broth
• 1 16-ounce container salsa verde
• 1/4 c water
• 3/4 c shredded Mexican cheese
• 3 strips bacon
• 4 eggs
• 2 tbsp chopped cilantro
• 1 avocado, sliced (optional)

Equipment

• 1 medium-sized saucepan
• 1 wooden or silicone spoon
• 1 cast iron skillet
• 1 saute pan
• 1 spatula

Method

 

1. Preheat the oven to 350 degrees F. Slice corn tortillas into triangles, arrange on a baking sheet and cook 5 to 6 minutes, rotate, and cook another 5 to 6 minutes, or until lightly golden and crisp.
2. As the chips bake, bring chicken broth, three-quarters of the jar of salsa and water to a boil, stirring occasionally, for 2 minutes. Add half of the shredded cheese and stir, cooking an additional minute to let the sauce thicken a bit. (It will look a little gritty; that's okay.)
3. Reduce oven to 325 degrees F. Pour chips into the skillet. Top with salsa mixture, saturating chips entirely. Top with remaining cheese and bake for 8 to 9 minutes, or until the chips have absorbed the sauce and the cheese is melted and bubbly. Remove from heat and turn off oven.
4. As the skillet bakes, fry bacon until crispy. Set on a paper towel-lined plate to cool. Use the remaining bacon grease to fry eggs, two at a time, until the whites are set but the yolks are still runny.
5. Sprinkle the bacon on the cooked chip mixture. Add eggs, then garnish with remaining salsa and cilantro. Top with avocado slices, if desired, and serve.