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This Mexican chilaquiles recipe is a one-skillet dish made with corn tortillas and eggs. Making chilaquiles is a great way to use stale tortillas, as they are crisped in the oven before being simmered in a flavorful garlicky sauce. Unless you want a very spicy sauce, make sure to use regular (not hot) chili powder.

Source: EatingWell Magazine, May/June 2013




Ingredient Checklist


Instructions Checklist
  • Preheat to 375 degrees F.

  • Coat tortillas with cooking spray; cut into quarters. Spread on a large baking sheet. Bake, stirring once halfway, until crispy, 14 to 18 minutes. Remove from the oven.

  • Heat oil in a large skillet over medium-high heat. Add garlic, chili powder and salt and cook, stirring, until fragrant, about 30 seconds. Stir in water, sugar and beans; bring to a simmer. Add the chips and return to a simmer, turning to coat, until the chips begin to soften, 2 to 3 minutes.

  • Reduce the heat to medium-low. Crack an egg into a small bowl, taking care not to break the yolk, and slip it into the pan. Repeat, spacing the eggs evenly (the whites may spread a bit). Cover and cook until the whites are just set, 4 to 6 minutes. Remove from heat. Top with radishes, cilantro, feta and onion.


Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

486 calories; protein 15.8g; carbohydrates 43.5g; dietary fiber 10.7g; sugars 3.3g; fat 29.4g; saturated fat 4.9g; cholesterol 194.3mg; vitamin a iu 3581.2IU; vitamin c 3.2mg; folate 84.1mcg; calcium 190.1mg; iron 4.6mg; magnesium 82.6mg; potassium 608.5mg; sodium 801.2mg; thiamin 0.2mg; added sugar 1g.

2 starch, 1 medium-fat meat, 1/2 lean meat, 2 fat