Chilaquiles

Chilaquiles

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Prep Time:
Cook Time:

Yields: 4 Servings

 

• On medium heat, begin heating enough vegetable oil in a large frying pan to cover one layer of tortillas. Cut the street style tortillas into quarters. Test the oil often by dunking a tip of the tortilla in, waiting for it to bubble pretty rapidly. Once heated thoroughly, add in the tortilla wedges in batches, making sure not to overcrowd the pan. Cook them about 2 minutes before flipping and letting them finish for another minute or two until golden brown. Strain the chips on to a paper towel lined tray and hit them with sea salt immediately out of the fryer. Continue until all chips have been fried.

 

• Empty the contents of the enchilada sauce into a large, 12” skillet. Use the plant-based chicken broth to rinse out the can of enchilada sauce (about half the cans worth) and pour that into the sauce as well. Bring to a boil over medium and once boiled, reduce the heat to medium low and simmer for 5 minutes.

 

• Fold the chips into the sauce and continue to stir and fold everything together until the chips are fully coated. Continue to simmer for another 5 minutes, stirring occasionally. Taste and add salt if desired.

 

• In the meantime, heat some EVOO in a large, non-stick frying pan set to medium. Once heated, crack in the eggs and season them each with salt, pepper, and pepper flakes. Cook until whites are set, and yolks are barely set. A runny yolk is a necessity in this one!

 

• For service, sprinkle the Monterey jack cheese over the chilaquiles and then place the eggs on top of the skillet. Sprinkle with crumbled feta, fresh cilantro, and dollops of the green tomatillo salsa. Serve up one egg with some of the chilaquiles and garnish with a lime wedge, a few dashes of your favourite hot sauce, dollop of sour cream, and fresh chopped chives. ENJOY!

                 Grocery List

• 20 Pack Street Style Corn Tortillas
• Vegetable Oil for Frying
• EVOO
• 4 Large Free-Range Eggs
• 296ml can Red Enchilada Sauce
• PC Brand Plant-Based Chicken broth
• Prepared Tomatillo Salsa
• 2/3 C Monterey Jack Cheese, shredded
• Fresh Cilantro
• Sour Cream
• Feta Cheese
• Hot Sauce
• Fresh Chives, chopped
• 2 Limes, cut into quarters
• Sea Salt
• Red Pepper Flakes
• Cracked Pepper

PSA: I broke one of the yolks on the way to this pan unfortunately, and I feel like it's the only noticeable egg lol. Broken egg aside, it's a beautiful dish garnished with feta, cilantro, and shredded Monterey jack cheese. 

The chips remained crispy even after simmering in the sauce for a few minutes.

I garnished my serving with some pickled hot peppers, chives. and additional feta. So delicious!