This past year, Carl and I vacationed in Mexico. We stayed at a beautiful resort that was all inclusive and we definitely took advantage of that! This particular resort had a breakfast buffet every morning that we would frequent because of the fresh chilaquiles they served! A sweet woman would stand behind a grill and fry up fresh tortillas that she would then cover in a red or green sauce topped with all the things you can imagine! I don’t think I missed a morning while we were there of indulging in chilaquiles. I had never had it before this vacation and since we’ve been home, I’ve been dreaming of that incredible breakfast. I thought, why not make it at home?! It’s super easy and I came up with a great way that you can make an entire skillet and serve it up for your next brunch get together! Chilaquiles is a simple breakfast of corn tortilla chips soaked in a red chili or verde style sauce, topped with all your favorite things…avocado, cotija cheese, pickled red onion and even egg for a complete breakfast! Give it a try and you’ll be hooked!
Breakfast Skillet Chilaquiles
4
servings5
minutes5
minutesIngredients
1 1 Bag, Fresh Corn Tortilla Chips
28 oz 28 Green or Red Enchilada Sauce
4 4 Eggs
*For the Toppings*
Pickled Red Onion
Diced or Sliced Avocado
Thinly Sliced Radish
Cilantro
Cotija Cheese
Crema
Lime Wedges
Directions
- To begin, in a large skillet on medium heat, add enchilada sauce and heat through. Once heated through add chips a few handfuls at a time and stir to coat in the sauce
- Turn skillet to low while chips are soaking in the sauce
- Top chips with fried eggs and all the toppings. Place skillet in the center of the table and let your guests DIVE IN!
Notes
- I like to add more toppings on the table for those that would like more cheese, lime or avocado.
- I like to to use the fresh corn tortilla chips that they make right at the grocery store. You can usually find them in the bakery section. They have the best flavor and hold up the best in the sauce.