Chilaquiles
with chorizo / avocados / sour cream

Name: Chilaquiles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Tortillas, corn and taco-sized, chopped into 2” / 5cm pieces; 1 Bell peppers, any color, chopped; 1/2 Onions, medium and red, chopped; 12 oz Zucchini, chopped; 1 Limes, wedges; 1 Avocados, sliced; 1 Tbsp + 1 Tbsp Oil, cooking; 8 oz Chorizo, raw (sub Italian sausage); 1 1/2 cups Enchilada sauce, red (use any store-bought variety; mild or spicy); 6 Tbsp Sour cream (sub plain or Greek yogurt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Chilaquiles:

Tortillas, corn and taco-sized - 8 , chopped into 2” / 5cm pieces
Bell peppers, any color - 1 , chopped
Onions, medium and 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)

Prep

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)
Bell peppers / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Zucchini / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Avocados - Slice avocados.

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Make

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.
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.
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.
Pour enchilada sauce and toasted tortillas over chorizo and stir until tortillas are warmed through and coated in sauce.
Divide chilaquiles between serving bowls.
Serve chilaquiles with sliced avocados, red onions, sour cream and lime wedges on the side. Let everyone garnish their bowl at the table.

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