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Chilaquiles
with refried beans / 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 is served with refried beans that add a creamy texture and balance any heat that might come from your enchilada sauce.
Smarts: If you'd like to try making your own enchilada sauce, check out our gluten-free and paleo versions of this meal for a super easy recipe.
Tags

Ingredients

Metric
Servings:
4
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
  • Corn kernels, fresh or frozen - 3/4 cup
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Enchilada sauce, red - 1 1/2 cups (use any store-bought variety; mild or spicy)
  • Beans, refried (14oz / 397g) - 1 can
  • Cheese, cotija - 4 oz, crumbled (sub any shredded cheese blend)
  • Sour cream - 6 Tbsp (sub plain or Greek yogurt)

Nutrition Facts

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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 / Corn - Slice avocados. Slice corn kernels off cobs (for fresh) or defrost in microwave (for frozen).

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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 corn, enchilada sauce and toasted tortillas and saute until tortillas are warmed through and coated in sauce.
  4. Transfer beans to a microwave-safe bowl and microwave until warmed through.
  5. Divide refried beans and chilaquiles between serving bowls.
  6. Serve chilaquiles / beans with sliced avocados, red onions, crumbled cheese, sour cream and lime wedges on the side. Let everyone garnish their bowl at the table.

Nutrition Facts

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Reviews

Ratings

Original (97)
Gluten-free (3)
Paleo (10)
Vegetarian (26)

46 reviews

Tasty and easy to make! Tortilla chips are best if made extra crispy!

By: Jane
Posted: Aug 16, 2021
Diet: Original
0 Helpful

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.

By: Brandi
Posted: Jul 04, 2021
Diet: Original
0 Helpful

Love this meal--simple, quick, and tasty. Using pre-made sausage is a great idea!

By: Erie Martha
Posted: Jun 30, 2021
Diet: Original
0 Helpful

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