Part of the fun of Chilaquiles is just saying the word, but most of the delight comes in eating it. If you haven’t had Chilaquiles before, it’s a Mexican dish that basically uses up leftovers in a brilliant way. Stale tortillas are cut up and crisped in some oil before getting mixed into some salsa or mole and mixed up with chicken and cheese. It’s usually served for breakfast or brunch with an egg on top and maybe some beans on the side and maybe topped with sour cream, or sliced avocado, raw onion, or radishes, jalapeno, a little lime juice… The toppings are almost as exciting as the dish.
Some people like theirs crispy, others like their soft and saucy; the variations are endless. All we know is that every time we’ve had it, it’s been delicious. We decided to try a layered casserole version and it turned out oh so good. Though we still love it for breakfast, it really lends itself well to any meal of the day. We’ve used store-bought tortilla chips just to cut out the extra step of frying tortillas in oil. But if you have tortillas to use up, go ahead and use them! You just would cut them into strips or triangles and crisp them up in some oil in a pan before using them to layer this dish.
We love this easy casserole version of Chilaquiles. It’s great topped with so many different things. We love sour cream, cilantro, and a little bit of hot sauce, but give a few a try and find your favorites!
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