Chilaquiles (Verdes or Rojos)
"The best Chilaquiles recipe! Delicious for breakfast, lunch or dinner! Chilaquiles are corn tortilla chips simmered and softened in salsa verde (Chilaquiles Verdes) or enchilada sauce (Chilaquiles Rojos), topped with cheese then served with eggs, beans, cilantro, radishes and/or sour cream. They are intoxicatingly flavorful from the aromatic bath, use pantry friendly ingredients so they can be made at any time, are a scrumptious way to use leftover Mexican chicken, pork or beef, and SO versatile – you can top the..."
INGREDIENTS
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12 6-inch corn tortillas, stale, or left out 24-48 hours (cut into 6 wedges each)
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4 tablespoons extra virgin olive oil (divided)
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1/2 teaspoon salt (divided)
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2 cups Homemade Salsa Verde ((or store bought like Herdez) )
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OR 2 cup red enchilada sauce
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4 eggs (optional)
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1 15 oz. can black beans (rinsed and drained)
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1/2 cup shredded Monterrey Jack cheese (optional)
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1/2 cup queso fresco
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Mexican crema or sour cream
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chopped cilantro
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very thinly sliced radishes
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chopped red or green onions
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pickled onions
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sliced avocados
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guacomole
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pickled jalapenos
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hot sauce
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pickled jalapenos
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hot sauce
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