Chilaquiles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy corn tortillas tossed in a homemade chile sauce and topped with queso fresco, crema, and optional eggs or avocado. It's a traditional Mexican breakfast that works anytime.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 15 white corn tortillas* (, preferably older/stale)
- oil (, for frying)
- 7 dried guajillo chiles
- 4 dried arbol chiles
- 2 cups low sodium chicken broth ((474g))
- 3 tomatillos (medium size, outer leaf removed, washed)
- 3 cloves garlic
- ¼ teaspoon whole cumin seeds
- ¼ teaspoon Mexican oregano
- ¼ cup fresh cilantro ((4g))
- ½ teaspoon salt (, or more, to taste)
- 1/2 small onion (, sliced thinly)
- 1/3 cup crumbled Queso fresco ((40g))
- ¼ cup Mexican crema ((56g), or sour cream)
- 1 avocado (, chopped)
- 5 eggs (, fried)
- 15 ounce can black refried beans (, warmed)
- 1 1/2 cups shredded chicken ((for heartier dinner option))
At a glance
PER SERVING · TIME 46M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1085mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 680mg
- Calcium
- 172mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1085MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.