Chilaquiles has been called a simmered casserole. Made of tortilla chips simmered in salsa and topped with crema and cheese, this hearty Mexican breakfast dish is a favorite of many.
Chilaquiles, Mexican Recipe
Combine salsa and chicken broth in skillet.
Submerge tortilla chips in mixture. Add chicken and epazote, if desired.
Simmer over medium-low heat about 5 minutes until tortillas are soft but not mushy.
Serve warm drizzled with Mexican crema and sprinkled with diced onions and crumbled queso fresco. Top with eggs cooked any style, or serve the cooked eggs on the side.
Caution: chilaquiles are easy to overcook, watch them closely while they simmer. It’s better to serve them slightly undercooked than overcooked.
You can substitute sour cream thinned with a little cream for the Mexican crema.
Instead of salsa verde, you can use red, tomato-based salsa.
Instead of queso fresco, use shredded Monterey Jack.
Additional toppings: sliced avocado, chopped cilantro, or pico de gallo.