Chilaquiles (pronounced chee-lah-kee-less) is comfort food for most Mexicans. It was what your mom made you for breakfast when she had some leftover tortillas that needed to be used up before they went completely stale. The dish is basically made by cutting corn tortillas into quarters and lightly frying them. Then green or red salsa is poured over the fried tortillas and they’re simmered until they begin to soften, after which they’re sprinkled with cheese. They’re often served with eggs and beans on the side.
One of my co-workers who’s Mexican taught me how to make what I dubbed her “Cheater Chilaquiles.” I named them that because her version uses purchased tortilla chips and that’s cheating! LOL! It’s actually an incredibly easy recipe without all the steps to it that traditional chilaquiles has. Yet for all its simplicity, I must say this dish is absolutely delicious! My Old Goat Honey sure loves it. In fact, everyone who’s tried it loves it and I always get asked for the recipe.
- 8 ozs. tortilla chips
- 1 lb. bulk breakfast sausage
- 1 large can (28 ozs.) mild green chile enchilada sauce
- 1 can (10 ozs.) Ro-Tel diced tomatoes & green chilies, undrained
- 2 cups shredded Mexican cheese blend (or any kind of cheese you like)
- Preheat oven to 350ºF.
- Pour tortilla chips into a 9×13 baking dish.
- In a small saucepan, brown the sausage and drain well.
- Add enchilada sauce and Ro-Tel to cooked sausage and mix well.
- Pour sausage mixture over tortilla chips.
- Top with cheese.
- Bake until cheese melts, about 10 minutes.
- Serve with fried eggs and a side of beans.
NOTE: If you want, you could puree the Ro-Tel in a blender before stirring it into the sauce. That’s actually what my co-worker did, but I was too lazy to pull out my blender the first time I made it and Old Goat loved it with the little chunks of tomato so I’ve made it this way ever since! You could also add chopped onions, diced bell pepper, sliced jalapeños, a small can of diced green chiles, or whatever veggies you want to the sauce. By the way, I usually sprinkle some crumbled Mexican “queso fresco” cheese like panela or cotija on top of the shredded cheese before I bake it. I think it adds an extra oomph! Or should I say “olé!”