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  • 1 cups - Canola oil
  • 8 whole - Corn tortillas
  • 3/8 teaspoons - Salt
  • 6 whole - Eggs
  • 2 cups - Shredded cooked chicken
  • 1 cups - Salsa verde
  • - Shredded queso fresco, sliced scallions and chopped cilantro (optional)
  • Directions:

    1. Heat oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 350° to 375° on a deep-fry thermometer. Fry tortilla strips in 3 batches until golden-brown, 1 to 2 minutes each, gently moving around in oil with a slotted spoon. Remove with spoon to a paper-towel-lined plate. Season strips with 1/4 (2/8) tsp of the salt.
    2. Carefully discard all but 1 tbsp of the oil. Add eggs and cook over medium heat until scrambled, about 2 minutes. Season with remaining 1/8 tsp salt. Meanwhile, heat chicken and salsa verde in a medium pan.
    3. Arrange tortilla strips on a large platter. Spoon chicken mixture on top, then scatter eggs on the chicken. Garnish with shredded queso fresco, sliced scallions and chopped cilantro, if desired.

    Brief Description

    A delicious traditional Mexican dish.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 8 min


    You can leave out the eggs and use it for snack or dinner food. I have never had it with the eggs.

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    Posted On:

    April 3, 2013

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