Toppings: Crema, queso fresco, cotija, onions, extra salsa, and cilantro.
Instructions
If making your own salsa verde, follow the insturctions on the ingredient link above.
Preheat oven to 400 degrees F. Stack tortillas together and slice into 8 even triangles.
Spray a large baking sheet with oil and lay tortilla triangles evenly. Don't overlap, you can do 2 batches if needed.
Spray the tops of the tortillas and bake for 15 minutes. Remove from oven, flip each one over and bake for an additional 5 minutes or until golden and crispy.
Heat 1 tablespoon of oil in a non stick skillet over medium heat and fry 2 eggs to your liking. Remove eggs and set aside
Heat another tablespoon of oil in the same skillet over medium heat. Add the salsa verde and chicken broth then bring to a simmer. Taste to see if additional salt is needed.
Once the sauce is simmering, add the crispy tortilla chips. Keep stirring to coat each tortilla chip in the salsa verde. Continue cooking until some of the sauce is absorbed, about 2 minutes. Remove from heat and transfer to plates.
Top chilaquiles with egg and toppings of your choice.
Video
Notes
I don't recommend storing leftover chilaquiles, instead, you can make the chips and salsa verde ahead of time. Then assemble based on the portions you need.Chilaquiles RojoSalsa VerdeChile de arbol salsa
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.