Shortcut Chilaquiles Recipe (2024)

Looks fabulous. May I recommend shortcutting this even more (and perhaps improving) by using a can of Hatch green enchilada sauce instead of making your own? Exceptional pantry item. And... avocado slices on the side. A go-to desperation dinner in our house!

Also good with the addition of black beans.

You may use 28 oz.can of crushed tomatoes (Italian style).Makes it simpler!

This is only made better with a cup or so of shredded chicken added at the beginning of step 4.

Not fast, not Mexican. The idea of enchilada sauce makes me weep. How about blending chipotle with canned roasted tomatoes? You would approach something resembling the authentic flavor.

Even shorter cut - some thick commercial tortilla chips, diced roast green chilies, pre-made purchased fresh tomato salsa. Put it all in the skillet, add scrambled eggs and shredded cheese and top with cilantro, sliced avocado etc. (On your own for proportions.) Good for your choice of B, L or D and anything in between.

I've done this, albeit with one change: poach the eggs. Can't beat that yolk.

I see a new Passover recipe coming up.... matzo brei chilaquiles!

I've made my chilaquiles with leftover restaurant corn tortillas soaked for a few minutes in beaten eggs and salsa, then cooked omelette-style with shredded cheese, leftover chicken or pork roast, sour cream and green onions on top. Turns out pretty good, quick and easy.

These are not Chilaquiles.

Since I only had a couple of tomatoes, i melted in some sliced bell peppers (green and yellow). I followed the rest of the recipe as written. The result was color- and flavor-full and it was a hit. Fast and easy.

I’m not a chilaquiles expert but I thought this was fantastic! Have made twice and loved it both times.

My go-to shortcut: Heat my (or your) favorite commercial or leftover home-made salsa in a frying pan to which you might have first added a bit of shortening and, if it's thick, some water. Add tortilla chips and let them soak up a bit of the salsa. Add eggs, either to poach (add a bit of water and cover the pan) or to scramble for chilaquiles con huevo. If you're not in a hurry, of course, there's no need for shortcuts, and you can do this dish up with a nicer presentation.

My go-to shortcut: Heat my (or your) favorite commercial or leftover home-made salsa in a frying pan to which you might have first added a bit of shortening and, if it's thick, some water. Add tortilla chips and let them soak up a bit of the salsa. Add eggs, either to poach (add a bit of water and cover the pan) or to scramble for chilaquiles con huevo. If you're not in a hurry, of course, there's no need for shortcuts, and you can do this dish up with a nicer presentation.

I make this at least once every two months. And it’s a showstopper for company. But note a flaw in the recipe: only half of oil (2tbps) is to be used with onions in the first step.

Used a 14oz can of diced tomatoes - great substitution. Added avocado. Great brunch dish!

Love this recipe and it is adaptable to what’s on hand. Used cooked lentils instead of the beans and a red pepper instead of kale tonight. I take the time to brown the skin side but finish the thighs in the oven instead of the stovetop

I loved this. I’m sure chicken or black beans would be nice but it was perfect as is. I need more kick so next time I’ll add more jalepenos. I also cheated when my tomatos refused to melt as ordered and gave the salsa a couple of pulses in the blender.

Used a can of diced tomatoes rather than fresh, but otherwise made exactly to recipe. My boyfriend NEVER raves over the fancy food I make, but loved this simple and flavorful dish. Definitely will make it again.

I’m not a chilaquiles expert but I thought this was fantastic! Have made twice and loved it both times.

This recipe taught me that really fresh tomato skins really do cook down, or away--I've applied the lesson to other summer recipes. I did undo one of the short cuts, because it's easy and kind of fun to fry quartered corn tortillas and drain them on paper towels--they take only a few seconds per side--so I didn't use corn chips, or rather, made my own. A terrific dish, in any case.

Great dish! Easy, tasty and no mess to clean up. Made it as a break from all the thanksgiving leftovers. Delish!

Add black beans, use canned tomatoes

I made a quick version of these today using fresh, butter (flour) tortillas that my son sent me from Central Market in Dallas, TX. They are outstanding tortillas. Cut into strips and fried in a scant bit of veggie oil over med-high heat. Drain. Light salt. Quick chili of onions, Hatch chilis, garlic, spicy tomato salsa (Mexican variety from can), and cooked chorizo. Topped with cheese. Fried egg. Sour cream and salsas on the side. Delicious! (Easy adaptable recipe - great for a holiday morning.)

This was absolutely amazing. I substituted quickly fried leftover corn tortillas, and all I had was baby pear tomatoes, but they worked perfectly. Also didn’t have the Mexican cheeses but cheddar and feta worked great. Loved the quickly pickled onions in lime juice. Added a great fresh touch. I will make it again.

Since I only had a couple of tomatoes, i melted in some sliced bell peppers (green and yellow). I followed the rest of the recipe as written. The result was color- and flavor-full and it was a hit. Fast and easy.

I wasn't 100% sure how cooking down the tomatoes would work (and even had enchilada sauce in the pantry just in case) but I have to say this was fabulous. Followed recipe fairly closely, except only had 1 lb of tomatoes so ended up supplementing with half a can of tomato sauce and used chicken broth instead of water. Really, really good (and I'm picky about my chilaquiles!) Fried egg is a must along with avocado and sour cream. Probably could do a double batch next time for my crew.

Wow - these were excellent! I added leftover pickled asparagus spears - a nice touch, and I used Greek yogurt instead of sour cream. Will definitely make again. Absolutely delicious!