Chilaquiles Recipe

Name: Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Land O Lakes Butter; 1 small (1/2 cup) onion, finely chopped; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon garlic salt; 1/4 teaspoon ground red pepper (cayenne); 2 cups Roasted Tomato Salsa; 1 1/2 cups chicken broth; 1 (4-ounce) can diced green chiles, drained; 1 (12- to 13-ounce) bag tortilla chips; 6 Land O Lakes Eggs; 4 ounces (1 cup) queso fresco cheese, crumbled; 2 radishes, thinly sliced; 2 tablespoons coarsely chopped fresh cilantro leaves

Servings: persons

2 tablespoons Land O Lakes Butter
1 small (1/2 cup) onion, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
2 cups Roasted Tomato Salsa
1 1/2 cups chicken broth
1 (4-ounce) can diced green chiles, drained
1 (12- to 13-ounce) bag tortilla chips
6 Land O Lakes Eggs
4 ounces (1 cup) queso fresco cheese, crumbled
2 radishes, thinly sliced
2 tablespoons coarsely chopped fresh cilantro leaves

1
Heat oven to 375F.
2
Melt butter in 12-inch nonstick ovenproof skillet over medium heat until sizzling.
3
Add onion, chili powder, cumin, garlic salt and ground red pepper; cook, stirring occasionally, 2-3 minutes or until onion is tender.
4
Stir in salsa, broth and green chiles; continue cooking 2-4 minutes or until mixture comes to a boil.
5
Reduce heat to low.
6
Add tortilla chips, 1 handful at a time, gently stirring chips into salsa mixture.
7
Continue cooking 4-6 minutes or until chips begin to soften and liquid is absorbed.
8
Remove from heat.
9
Crack eggs evenly over surface of mixture.
10
Bake 15-18 minutes or until egg whites are set.
11
Sprinkle with queso fresco, radishes and cilantro just before serving.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons Land O Lakes Butter, 1 small (1/2 cup) onion, finely chopped, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and more.

Yes, Chilaquiles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles

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