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13 Reviews
Jessamin
January 10, 2021
This is absolutely incredible. The sauce is perfect, and I'm so glad I doubled it when I made it tonight for the first time. It is so hard not to just eat all of the fried tortillas dipped in sauce! We poached our eggs instead of frying them- absolute perfection.
Kristie P.
January 16, 2019
I've made this recipe many times, and it's ruined me from all other chilaquile recipes. I always double the sauce because I love it so much!
KOKelley
May 25, 2016
I've made this a thousand times (nearly). I freaking cannot get enough! I'm swapping this delectable sauce in for my usual red enchilada sauce for a big family dinner this weekend. Traditional? No. But it is going to be delicious! Thanks for sharing such an awesome recipe.
cindy
September 29, 2015
FABULOUS ! I made these a bit healthier: First roasted a head of cauliflower (broken in to florets) 2 carrots, sliced, and 1 green pepper largely chopped. Mixed them with olive oil, 1 lemon juiced, salt, pepper and 2 garlic cloves minced. Roasted them at 400 for approx 30 minutes or so until charred and tasty ! Sauce: Used a can of fire roasted diced tomatoes, 14 oz. Used 6 corn tortillas, sprayed both sides with veg. oil and baked for approx 20 min at 350 until crisp. Layered the tortillas as suggested in a cast iron pan, spooned over most of sauce, sprinkled most of roasted veggies, and cheese. Broiled and topped with fried egg. Unbelievable TASTY !!! Definitely a favorite...
deblenares
February 2, 2015
I cheated and used a jar of sauce, added a layer of black bean, threw some sour cream and guacamole on top. It was delicious! Thank you!
Bailey R.
February 2, 2015
I made these last night, but instead of blending the sauce, I chopped everything finely and simmered for a bit. Swapped honey in for the agave, and double jalapeño and a large spoonful of chili powder in place of the adobo. Everyone loved it! Great recipe. Thanks!
erinbdm
January 24, 2015
Thank you for posting this delicious recipe. I lived in Mexico for many years, and ate chilaquiles all the time there. I hadn't made them since returning to the states though. I made the recipe exactly as you said and everything worked beautifully. I just wanted to add that in Mexico chilaquiles are served with crema (creme fresh). I didn't have any in the house, so served with Greek yogurt, which worked just fine. The cream is lovely with the spice and tomato.
Rhema
January 21, 2015
First of all, I have to say it always bugs me when people comment about a dish when they don't even make it according to the recipe. Tonight I am guilty of this. Thus, I will say I did not use the flour tortilla aspect of the recipe. I made the sauce, cooked the eggs, added the cheese and they were fantastic. I thought the spice was spot on and the flavor was great. I resorted to baking thinly sliced potatoes in the microwave and serving it over them because I had no desire to go out in the snow to get either corn chips or tortillas, but really wanted to make this tonight anyway. The sauce is so good, you could serve the eggs on a shoe and it would taste great! Did I mention it's also super easy? What's not to like?
Brittani
January 19, 2015
This speaks to my belly so so sweetly....ermahgerd. And you're not alone, I've taken a spoon or two...or three of adobo chiles when making a recipe..
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