Chilaquiles

Sue Lau

5 from 6 votes

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Prep Time 5

Cook Time 10

Course Breakfast, Main Course

Cuisine American, Mexican, Tex-Mex

Servings

Calories 952 kcal

Equipment

1 nonstick skillet

Ingredients

1 cup enchilada sauce
2 cups corn tortilla chips lightly broken
6 ounces cooked pork carnitas warmed
1 cup mild salsa warmed
2 ounces cotija cheese crumbled
2 tablespoons Mexican crema or thin sour cream or thin sour cream
1/4 cup sliced pickled jalapenos
2 fried eggs sunny side up

Instructions

Pour enchilada sauce into the bottom of a nonstick skillet and swirl around, heating on low heat.
Cover with lightly crushed tortilla chips.
Sprinkle with warmed shredded pork carnitas, then salsa over that.
Continue to heat until sizzling, then add Mexican crema, cotija cheese and jalapenos.
Turn out onto two warmed plates.
Fry up eggs and top each plate with a cooked egg.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 952kcalCarbohydrates: 115gProtein: 33gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 233mgSodium: 3451mgPotassium: 671mgFiber: 11gSugar: 27gVitamin A: 2276IUVitamin C: 8mgCalcium: 381mgIron: 5mg

Keyword Corn Chip recipes