This meal is super fast and easy, unbelievably yummy, and one of my family’s very favorites. It’s possible to make it the not easy way, but frying your own chips and making your own sauce. I’ve done it both ways, and find that it’s really good the easy way. At first glance, a meal centered on tortilla chips might not seem super healthy. But if you top it with a lean protein, add veggie toppings, and low-fat cheese, it’s actually not bad at all. Significant fat can be cut if you have the time to bake your own chips. Just brush them with olive oil so they’ll crisp up (important for standing up to the sauce.)
Chilaquiles the Easy Way
1 bag tortilla chips
1 onion, chopped
little bit of olive oil
two small cans mexican tomato sauce (can use a big can of enchilada sauce if you like, the green kind is good.)
6 eggs, scrambled (could also skip and use chicken or beef instead.)
toppings: avodcado, sour cream, shredded cabbage, shredded cheese, Mexican cheese, olives–think nachos and use what you have handy
Fry the onion in the oil in a tall pot (like a spaghetti pot.) When they are translucent, add in the chips and stir it up. Pour the sauce over, tossing to coat completely. Let it sit for a few minutes. The chips soften and soak up the flavor of the sauce. Meanwhile, scramble the eggs in a pot. Serve the chips in a bowl, topped with eggs (or meat) and then the other toppings.
This isn’t a pretty dish. But it’s addictively delicious.