Chilaquiles is a Mexican casserole originally created to make use of stale corn tortillas. There are many variations, many (but not all) served for breakfast. The one constant is the tortillas.
This version is always a big hit when I make it for friends. It's so easy, it makes for a great group breakfast on houseboat trips, camping, or any get together.
Heat the oil in a large skillet. Meanwhile, cut the tortillas into chip size squares or strips. Fry the tortilla squares in the hot oil, turning to evenly cook, until slightly browned. Remove the tortilla pieces, then add the onion to the pan. If necessary, add a touch more oil. Cook the onion until slightly browned. Add the tortilla pieces back into the pan. Optionally, you can add some red sauce or enchilads sauce at this point, cooked until incorporated into the tortilla pieces.
Add the diced green chillies, most of the cilantro, and a few splashes of hot sauce (not too much) to the beaten eggs, and mix well. Pour the egg mixture into the skillet containing the tortillas. Cook, stirring often, until the eggs are cooked. Fold the shredded cheese into the cooked eggs, and serve. (Use any kind of cheese you prefer. I like jack, but a nice Mexican cheese like cotija would also work.) Put a bowl of fresh salsa on the table in case anyone wants to top their casserole with salsa.
- Corn tortillas, cut into squares (2 per person)
- Corn oil (about 1/8 inch in the bottom of a large skillet)
- White onion (1/4 per person)
- Eggs, beaten (2-3 per person)
- Diced green chillies (1 small can per 4-5 people)
- Cilantro (2-3 Tbsp per person, some reserved)
- Cheese, shredded (about a half cup per person)
- Cholula (or other Mexican hot sauce, to taste)
- Salsa (optional)
- Red sauce/enchilada sauce (optional)
- Freshly grated pepper to taste