Chilaquiles

Chilaquiles

By
From
My Abuela's Table
Serves
4

Ingredients

Quantity Ingredient
2 packets small corn tortillas
1/4 cup oil
1 1/2 cups * salsa roja [rid:6651]
1 1/2 cup cooked chicken breast, shredded
1/2 cup sour cream
1 cup queso fresco, danish fetta or other mild cheese, grated
1/2 onion, finely chopped
4 eggs

Method

  1. Using scissors, cut the tortillas into strips.
  2. Heat the oil in a deep, heavy frying pan.
  3. Fry the tortilla pieces, a handful at a time, in the oil until just golden. Drain on paper towels and repeat process until all are fried.
  4. Discard the oil from the pan and add the salsa roja and chicken. Add tortilla chips to sauce.
  5. Cover pan and simmer for 5–10 minutes or until chips are soft.
  6. Add the sour cream, cheese and onion, combining well.
  7. When bubbling (you can add a little water if it seems too dry), break open the eggs and cover the pan.
  8. Just before the eggs are cooked, add a sprinkling of extra grated cheese and cover again to melt.
  9. Serve immediately.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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