Chilaquiles. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Traditional chilaquiles are an easy way to use leftover tortillas.

They are often served for breakfast with eggs and a side of beans or nopalitos. My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex version. A standard Mexican breakfast, chilaquiles (chee-lah-KEE-lays) turn yesterday's unused tortillas into a tasty base for an assortment of possible toppings. You can cook Chilaquiles using 19 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chilaquiles

It's of Sauce.
Prepare 28 oz of can of peeled whole tomatoes.
It's 8 oz of can of diced chilis.
Prepare 5 of mushrooms, chopped.
It's 15 oz of can of corn, drained.
Prepare of Meat.
It's 2 lbs of chicken.
It's 1.5 cups of chicken broth.
It's of Adobo seasoning (or seasoning of your choice).
It's of Final Dish.
Prepare 1 of large onion thinly sliced.
You need 1 head of garlic finely chopped.
Prepare of Tortilla chips.
It's of Shredded parmesan cheese.
It's of Shredded mozerella cheese.
Prepare 1 bundle of chopped cilantro.
You need of Salt and pepper.
Prepare of Olive oil.
Prepare of (Optional) sour cream.

The cook cuts or tears the tortilla into strips (corn being traditional but flour an acceptable option if you prefer), then fries them in oil until they turn slightly brown and crispy. Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels.

Chilaquiles step by step

(Sauce may be prepped the day before). Combine tomatoes and chilis into blender and blend until almost smooth. In a large container, combine this mixture with corn, chopped mushrooms, and a pinch of the garlic and onions. Set aside..
Note: For the chicken, I used my pressure cooker (set to poultry) and cooked it for 45 min. This way I get even cooked chicken I can easily shred it and get some amazing stock, but you may prep the chicken however you like..
In a pressure/slow cooker, combine chicken, broth, and adobo seasoning and cook. Salt & pepper to taste. After cooking, separate meat from remaining stock. Save stock for later..
The next steps will require you to judge portions based on cookware size and desired portions..
Add oil to skillet. Cook onions until edges are slightly brown. Throw in garlic and cook for 1 min..
Pour sauce mix onto skillet and bring to a simmer. Add saved chicken stock if available (or add original stock). Cook for 5 min, occasionally stirring, until sauce starts to thicken..
Remove from heat and add chicken. Mix and allow to cool for 3-5 min. Note: I learned that allowing the food to cool let the chicken absorb more of the sauce and prevented the tortilla chips from getting too soggy too quickly when added..
Add cheese and tortilla chips and mix, carefully covering all the chips..
Top with cilantro and serve immediately..

Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) from the Nahuatl word chīlāquilitl [t͡ʃiːlaːˈkilit͡ɬ] ("chiles and greens") is a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried. The word chilaquiles comes from the Nahuatl language, meaning chilis and greens. At its most basic, chilaquiles consist of fried corn tortilla chips simmered in a brothy sauce. Chilaquiles are a breakfast staple in Mexico. There are red chilaquiles and green chilaquiles, depending on the type of salsa that you decide to make.