Chilaquiles
with chorizo / avocados / sour cream
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.
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
Proteins
Cuisines
Ingredients
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)
Nutrition Facts
Amount Per Serving
Calories
636
Just a moment...
% Daily Value
Total Fat
40g
62%
Just a moment...
Saturated Fat
12g
62%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
59mg
20%
Just a moment...
Sodium
1744mg
73%
Just a moment...
Total Carbohydrate
48g
16%
Just a moment...
Dietary Fiber
8g
30%
Just a moment...
Sugars
11g
Just a moment...
Protein
23g
Just a moment...
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.
Nutrition Facts
Amount Per Serving
Calories
636
Just a moment...
% Daily Value
Total Fat
40g
62%
Just a moment...
Saturated Fat
12g
62%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
59mg
20%
Just a moment...
Sodium
1744mg
73%
Just a moment...
Total Carbohydrate
48g
16%
Just a moment...
Dietary Fiber
8g
30%
Just a moment...
Sugars
11g
Just a moment...
Protein
23g
Just a moment...
Reviews
Ratings
46 reviews
Added beans, used stale corn chips and green enchilada sauce. Also put a layer of cheese (bc cheese…) and put under broiler for 5 min. Serious Latin comfort food. 10 stars for taste, but I bet my changes took away 9 stars for health.
0 HelpfulEasy & 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.
0 HelpfulReally easy and good! Made it even easier by using tortilla chips instead of making my own. Definitely going in the regular rotation.
0 Helpful