Alexandra’s Chilaquiles
Meet Alexandra de Leon! (A.K.A.@thehangrylatina on Insta). Alexandra is a news anchor turned recipe creator who shares tasty recipes on Instagram. She was also one of the first members of our Culinary Creators familia! On a recent trip to our Siete HQ, she created Chilaquiles using our Sea Salt Tortilla Chips and our Red Enchilada Sauce. P.S. Chilaquiles are a traditional Mexican dish—typically enjoyed at breakfast—that consists of fried or baked tortilla chips, sauce, and a variety of toppings.Tips:I use about 75% of the second jar of enchilada sauce to ensure chips don’t get overly coated & soggy. You can add additional sauce to your preference.Optional: For QUICK and EASY protein boost, add rotisserie/shredded chicken under the egg.
5.00 4 Ratings
Alexandra’s Chilaquiles
- dairy free •
- gluten free •
- grain free
Meet Alexandra de Leon! (A.K.A.@thehangrylatina on Insta). Alexandra is a news anchor turned recipe creator who shares tasty recipes on Instagram. She was also one of the first members of our Culinary Creators familia! On a recent trip to our Siete HQ, she created Chilaquiles using our Sea Salt Tortilla Chips and our Red Enchilada Sauce. P.S. Chilaquiles are a traditional Mexican dish—typically enjoyed at breakfast—that consists of fried or baked tortilla chips, sauce, and a variety of toppings.Tips:I use about 75% of the second jar of enchilada sauce to ensure chips don’t get overly coated & soggy. You can add additional sauce to your preference.Optional: For QUICK and EASY protein boost, add rotisserie/shredded chicken under the egg.
Directions
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Step 1
In a medium saucepot, set heat to low and add enchilada sauce to let simmer. -
Step 2
Add Siete tortilla chips and thoroughly coat in the enchilada sauce**. Once coated, remove the pan from the heat. -
Step 3
In a different skillet, add butter or oil and 1 tsp of leftover enchilada sauce. Gently crack eggs into the pan over enchilada sauce. -
Step 4
For over-easy eggs, cook over medium heat until the white of the eggs have set and carefully flip it. Cook for an additional 20-30 seconds and remove from heat. -
Step 5
For a sunny-side up egg, cook until the bottom of the whites have set and cover with a lid to gently steam the top of the egg as well. Your yolk should still remain liquid for both of these methods. Add salt and pepper to taste. -
Step 6
To plate: serve chilaquiles as your base. Add onion, cilantro, and crumbled queso fresco. Top with runny egg and crema. Provecho!
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