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Chilaquiles

  • 2
  • 15 Mins

INREDIENTS

  • 4 corn tortillas (cut into triangles) or 2 cups tortilla chips

  • ½ jar Roselle enchilada sauce

  • 2–3 large eggs

  • 1 tablespoon oil or butter (for frying tortillas)

  • Salt & pepper (to taste)

Optional Toppings:

  • Crumbled queso fresco or shredded cheese

  • Sliced avocado

  • Sour cream or Mexican crema

  • Chopped cilantro

  • Diced red onion

  • Lime wedges

HOW IT’S MADE

  • Cut tortillas into triangles and lightly pan-fry in oil until crisp (or use ready-made tortilla chips).

  • Pour in enchilada sauce and gently stir to coat the chips—simmer on low for 1–2 minutes.

  • Crack eggs directly on top, cover, and let cook until the whites are set and yolks are still runny (or to your liking).

  • Serve hot with your favorite toppings.

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Tomato paste, unbleached wheat flour, unsalted butter, chili powder, garlic, onion, extra virgin olive oil, guajillo chili, pasiila peppers, salt, apple cider vinegar, organic chicken base (organic chicken meat with natural juices, salt, organic garlic powder, organic cane sugar, organic maltodextrin, yeast extract, organic onion powder, organic food starch, organic turmeric, organic celery juice), citric acid.