Los Cabos-inspired chilaquiles Recipe



*In request to make this formula as I did, you will require a broiler confirmation French onion soup bowl, roughly 4-5″ wide x 2.5-3″ tall.

3 corn tortillas

1/4 cup vegetable oil

1/4 cup hacked sweet white-onion, for example, Maui or Vidalia (discretionary)

1/2 cup destroyed gentle cheddar or Monterrey Jack cheddar

1/2 cup of red or green enchilada sauce – or your preferred salsa

2 tablespoons of chicken or vegetable stock

3/4 or 1 cup of cooked and destroyed chicken, ideally white bosom meat (discretionary)

1 egg (discretionary)


In a little pan, include oil and warm over medium warmth, roughly 2-minutes.

Each in turn, add corn tortillas to oil, permitting a 30-second stew on each side, utilizing utensils to flip.

Eliminate tortilla from oil, and spot on paper-towel-beat plate.

Rehash until the sum total of what tortillas have been cooked in oil. Put in a safe spot.

In a little bowl, consolidate enchilada sauce or salsa and chicken/vegetable stock and mix. Pour sauce on to a perfect supper plate.

Each in turn, plunge each side of the tortilla in to the sauce, eliminate, at that point put in a safe spot. Every tortilla ought to be sodden, however not dug.

Utilizing your hands, or a blade, tear every tortilla in to abundant scaled down pieces, keeping each heap isolated (hence 3 heaps). Put in a safe spot.

Equally scatter around one-teaspoon of the sauce in to the base of the stove confirmation French onion soup bowl. This will keep the tortillas from adhering to the base of the bowl, subsequently making tidy up somewhat simpler!

Next, equally scatter the torn shreds from one tortilla on the teaspoon of sauce.

Head the tortilla shreds with the accompanying fixings, pressing with light power: 1 tablespoon hacked onion (discretionary), 1/4 cup destroyed chicken (discretionary), 2-tablespoons destroyed cheddar, and 2-tablespoons of sauce. This cycle is like making lasagna.

Rehash until all tortillas, cheddar, onions and chicken have been utilized. Pour remaining sauce on head of the dish.

Line a treat sheet with foil at that point place developed bowl on. There ought to be around 1/4′ of room left in the bowl, from the head of the fixings to the edge of the bowl. If not, pack with delicate power.

*Optional venture: As in the event that you were making a just right egg, break egg on head of dish; don’t endeavor to scramble.

Heat in a 425-degree broiler for 13-14 minutes. Appreciate!