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Chilaquiles
with chorizo / avocados / sour cream

Active: 30 min Total: 30 min

Chilaquiles is a Mexican comfort food that is made when strips of fried corn tortillas are simmered in enchilada sauce and served with cheese, diced red onions and sour cream. Our version includes chorizo for spice and avocados to balance the heat.
Smarts: Both chorizo and enchilada sauce can be spicy. Feel free to use any mild raw sausage instead of the chorizo and use a mild sauce if you prefer.

Tags

Ingredients

Servings:
4
Metric
Chilaquiles:
  • Tortillas, corn and taco-sized - 8, chopped into 2” / 5cm pieces
  • Bell peppers, any color - 1, chopped
  • Onions, medium red - 1/2, chopped
  • Zucchini - 12 oz, chopped
  • Limes - 1, wedges
  • Avocados - 1, sliced
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Chorizo, raw - 8 oz (sub Italian sausage)
  • Enchilada sauce, red - 1 1/2 cups (use any store-bought variety; mild or spicy)
  • Sour cream - 6 Tbsp (sub plain or Greek yogurt)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Tortillas - Chop into 2” / 5cm pieces. (Note: If time allows and you haven't done so already, leave tortillas uncovered at room temperature for a few hours and up to a day.) They will hold up better during cooking if they are a bit stale. (Can be done 1 day ahead)
  2. Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Zucchini / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Avocados - Slice avocados.

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Make

  1. Heat a nonstick pan over medium heat. Add first part of oil and then chopped tortillas. Cook tortillas, stirring occasionally, until lightly toasted, 5 to 6 minutes. Set aside.
  2. Return skillet to stovetop and increase to medium-high heat. Add second part of oil and then bell peppers and zucchini with a pinch of salt. Saute until vegetables are tender, 3 to 4 minutes.
  3. Add chorizo and saute, breaking the chorizo apart until cooked through and starting to brown on the bottom of the pan, 4 to 5 minutes more.
  4. Pour enchilada sauce and toasted tortillas over chorizo and stir until tortillas are warmed through and coated in sauce.
  5. Divide chilaquiles between serving bowls.
  6. Serve chilaquiles with sliced avocados, red onions, sour cream and lime wedges on the side. Let everyone garnish their bowl at the table.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (94)
Gluten-free (3)
Paleo (9)
Vegetarian (23)

43 reviews

Easy & Good. Doubled the chorizo to lb for 4, used more pepper, less zuc. Used Juanitas, worked great. Add beans next time. Add corn. Rice on side for kids.

By: Jessie
Posted: Jul 18, 2019
Diet: Original
0 Helpful

Really easy and good! Made it even easier by using tortilla chips instead of making my own. Definitely going in the regular rotation.

By: Nicole
Posted: Apr 04, 2019
Diet: Original
0 Helpful

one of our staples

By: Patrick
Posted: Apr 19, 2018
Diet: Original
0 Helpful

Just made this again with poblano peppers instead of bell. I'd recommend it.

By: Michelle
Posted: Feb 21, 2018
Diet: Original
0 Helpful

The only problem with this recipe is that my husband and I made the 4 person version to have leftovers... and then ate all of it immediately. We've since made it again twice. We add a little extra zucchini and mix some salsa in with the enchilada sauce. Amazing!

By: Lindsay
Posted: Oct 16, 2017
Diet: Original
0 Helpful

This was so comforting and good! The flavors were awesome.

By: Rachel
Posted: Sep 21, 2017
Diet: Original
0 Helpful