Chilaquiles usually start with a base of fried corn tortillas. We bake ours instead to save some calories and give them a crispy texture, perfect for absorbing all the smoky, spicy sauce.
EatingWell Magazine, November 2021
Credit: Greg DuPree
Chipotles in adobo are dried and smoked jalapeños, canned in a tangy tomato-based sauce. A little goes a long way in adding heat and smoky flavor. Once opened, transfer to an airtight container; they'll last for several weeks in the fridge, or up to 3 months in the freezer. Find them with other Latin ingredients at your grocery store.
Serving Size:1 cup chilaquiles & 1 egg
368 calories; fat 21g; cholesterol 193mg; sodium 701mg; carbohydrates 35g; dietary fiber 8g; protein 13g; sugars 5g; niacin equivalents 2mg; saturated fat 4g; vitamin a iu 954IU; potassium 450mg.