Chilaquiles

Chilaquiles with beans and avocado, topped with a fried egg
Sorry for the over-exposed photo. Click the “Simply Recipes” link all the way down at the bottom of this page for a more picturesque version of chilaquiles.
Chilaquiles
Makes 4 smallish servings or 2 very large ones
8 leftover (stale is actually better!) corn tortillas, each cut into 6 wedges
about 1 cup cooking oil
1/4 cup queso fresco, crumbled
4 eggs (or 1 egg per person that you’re planning to serve)
butter for frying the eggs
1 avocado, sliced, optional
1 1/2 to 2 cups of leftover red chile enchilada sauce (we LOVE the sauce in this recipe)
1 can beans, optional
(pinto, black or refried – any kind is fine, but these are yummy)
Heat the oil in a large, heavy skillet over medium-high heat. Fry the tortillas, in batches if necessary, until browned and crispy. Remove from oil and set aside to drain on paper towels.
Pour the oil out of the skillet. Heat the enchilada sauce over medium heat in the (now empty) skillet until warm.
In a separate skillet, fry the eggs in butter to your desired level of doneness.
While the eggs are cooking, toss in the fried tortilla wedges into the sauce and gently fold until they are lightly coated in sauce.
Portion the chilaquiles out onto serving plates (or bowls) and garnish with cheese and avocado. Place a fried egg (or two, if you’re making two servings) on top of each portion. Serve with beans alongside.
You can adapt this recipe to just about anything that you like. Feel free to incorporate cilantro, sour cream, onions, different kinds of cheese, etc. Chilaquiles are wonderful for breakfast, but are also great anytime of day or as a snack after a late night out.
Here are two other great recipes for chilaquiles variations:
Chilaquiles from Simply Recipes
Chilaquiles from Gourmet Sleuth