Chilaquiles are one of the most traditional mexican breakfasts out there and best of all, they're delicious, easy and fun to make. With so many varieties and toppings possible, green, red or mole sauces, melted cheese, chicken or chilorio toppings, you can let your creativity fly loose. Any way you prepare them, chilaquiles are a great way to start your day.


Ingredients:

Approximately 10 tortillas
Cooking oil
1.5 cups of red, green sauce or mole sauce
Cheese
Cream or sour cream
Garlic salt
Shredded Chicken breast (Optional)


Chips:

-Heat up a medium sized pan with enough oil to cover one layer of tortillas.
-Cut the tortillas into squares or triangles.
-Add the tortillas to the hot oil, trying to keep batches small so that you may achieve even cooking on all your chips.
-Sprinkle the garlic salt and cook until the chips are golden brown and crispy.
-Once your first batch is done, set aside and drain while you cook the next batch.



Sauce:

For red sauce: Mix 1 can of chili sauce with 1 pack of tomato sauce, and add half a cube of knorr tomato boullion in a saucepan and bring to a boil.

For green sauce: Blend 2 packs of green tomato cooking sauce with your favorite chilies, you may use serrano, toasted dried chilies or chipotle, depending on your taste or spice tolerance, and add half a cube of knorr chicken broth. Bring to a boil.

For mole sauce: Prepare your favorite mole sauce, or choose one of our ready to use mole packs.


Final preparations

Once you have your chips and salsa done, just pour the salsa over your chips and cook for 3 minutes before serving. For crispier chilaquiles, you may also serve the chips and top them with sauce individually on each plate.

To finish things off you can add shredded chicken breast and top with cream and cheese on top, you may use any type of crumbled mexican cheese, or even shredded Monterrey jack cheese. You may also use chopped cilantro or onions for topping.

They go great with your choice of refried beans on the side