Description
Indulge in the ultimate comfort food with these Green Chile and Extra Cheese Chilaquiles. Crispy corn tortillas are smothered in a flavorful green chile sauce, topped with a trio of cheeses, and baked until gooey and delicious. This dish is perfect for a hearty breakfast or a satisfying main course.
Ingredients
Scale
Main Ingredients:
- 10 corn tortillas (cut into triangles)
- 1/4 cup vegetable oil
- 2 cups green chile enchilada sauce or salsa verde
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup queso fresco (crumbled)
- 1/4 cup red onion (diced)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup sour cream or Mexican crema
- Lime wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Fry the Tortillas: In a large skillet, heat vegetable oil over medium heat. Fry tortilla triangles until crispy, then drain on paper towels.
- Prepare the Sauce: Warm green chile sauce with cumin, garlic powder, salt, and pepper in the skillet. Toss the fried tortillas in the sauce.
- Bake: Transfer the coated tortillas to a baking dish. Top with cheeses and bake for 10-12 minutes until melted and bubbly.
- Finish and Serve: Top with red onion, cilantro, and a drizzle of sour cream. Serve with lime wedges.
Notes
- Add fried eggs or shredded chicken for a heartier meal.
- For a spicier version, mix in roasted jalapeños or hot green chiles.
- Best served fresh as tortillas can soften over time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Stovetop, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 435
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 55 mg
