Chilaquiles for Breakfast

Chilaquiles for Breakfast is a classic Mexican dish that combines crispy corn tortillas with a rich, flavorful enchilada sauce and melted cheese. It’s a hearty and comforting way to start the day, offering a satisfying blend of textures and bold flavors.

Topped with sour cream and queso fresco, this dish is perfect for a family brunch or a weekend treat, bringing a vibrant twist to your morning meal.

Chilaquiles for Breakfast

Ingredients:

12 Corn tortillas, cut into triangles

1 Onion, finely chopped

2 Cloves of garlic, minced

1 Red bell pepper, finely diced

1 (28 oz) can of enchilada sauce (homemade is ideal, but store-bought works)

2 Cups shredded Cheddar Jack cheese

1 Cup grated Cotija cheese

2 tablespoons all-purpose flour

1 tablespoon chicken bouillon powder

3 tablespoons vegetable oil

Salt, to taste

1 small can of sliced olives (optional)

Instructions:

Step 1: Prepare the Sauce

In a medium saucepan, heat 1 tablespoon of oil over medium heat.

Add the diced onion and bell pepper, cooking until softened.

Stir in the minced garlic and cook for about 30 seconds, being careful not to burn it.

Sprinkle in the flour and stir, cooking for 1 minute.

Pour in half of the enchilada sauce and stir in the chicken bouillon. Let it come to a simmer.

If the sauce becomes too thick, add more enchilada sauce or water until the desired consistency is reached.

Step 2: Crisp the Tortillas

In a large cast-iron skillet, heat 2 tablespoons of oil over medium heat.

Fry the tortilla triangles in batches until crisp, then set aside.

Taste the prepared sauce and add salt if needed.

Return all the fried tortilla chips to the skillet, then pour the sauce over them. Stir to coat the tortillas evenly. If necessary, add more enchilada sauce from the can.

Step 3: Melt the Cheese

Sprinkle the shredded Cheddar Jack cheese and optional sliced olives over the sauced tortillas.

Transfer the skillet to a preheated oven at 500°F (260°C) for 10-12 minutes, or until the cheese is melted and bubbly.

Step 4: Serve

Serve the chilaquiles hot, garnished with sour cream and crumbled queso fresco (if available).

Notes:

Tortilla Prep: If you prefer, you can bake or air-fry the tortilla chips instead of frying them for a lighter option.

Homemade Sauce: If you have time, using homemade enchilada sauce will enhance the depth of flavor.

Add Protein: For a more filling dish, you can add scrambled eggs, shredded chicken, or a fried egg on top.

Spice it Up: Add sliced jalapeños or a dash of hot sauce if you like a spicier kick.

Customize the Toppings: Feel free to top with avocado, cilantro, pickled onions, or even radishes for extra freshness.

Cheese Options: If you can’t find Cotija cheese, feta or queso fresco are great substitutes.

Make it Vegetarian: Swap the chicken bouillon for vegetable broth to make this dish vegetarian-friendly.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought tortilla chips instead of frying my own?

Yes, you can use store-bought tortilla chips for convenience.

However, homemade tortillas will give the dish a fresher taste and better texture.

Can I make this recipe vegetarian or vegan?

Absolutely! To make it vegetarian, simply replace the chicken bouillon with vegetable bouillon.

For a vegan version, use vegan cheese substitutes and ensure the enchilada sauce is vegan-friendly.

What can I use instead of enchilada sauce?

If you don’t have enchilada sauce, you can use salsa or a homemade tomato-based sauce with spices like cumin, chili powder, and paprika.

Can I add meat to this dish?

Yes, you can add cooked, shredded chicken, ground beef, or even chorizo for added protein.

Can I prepare the sauce ahead of time?

Yes, you can make the sauce in advance and store it in the refrigerator for up to 2-3 days.

Reheat it before adding to the tortillas.

How can I make the dish spicier?

Add diced jalapeños, a spicy enchilada sauce, or a pinch of cayenne pepper to the sauce for extra heat.

Can I use a different type of cheese?

Yes, you can use other cheeses like Monterey Jack, mozzarella, or even a spicy pepper jack to suit your preference.

How do I keep the tortillas from becoming soggy?

Crisping the tortillas before adding the sauce helps prevent sogginess.

You can also limit the amount of sauce added to maintain a crispy texture.

Can I make this dish gluten-free?

To make it gluten-free, use gluten-free tortillas and ensure your enchilada sauce and chicken bouillon do not contain gluten.

How long can I store leftovers, and how should I reheat them?

Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Reheat them in the oven or skillet to maintain the best texture.