Photo of Chilaquiles with Fried Eggs, Cheese, and Avocado by WW

Chilaquiles with Fried Eggs, Cheese, and Avocado

5 - 9
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Chilaquiles is a traditional Mexican dish made from fried tortillas that simmer in a tomato sauce. We made them lighter by baking, not frying, the tortillas. It's a great, fun breakfast-for-dinner option on a busy weeknight! Queso fresco ("fresh cheese") is typically used to top chilaquiles. The cheese has a mild, milky fresh flavour. It can be difficult to find sometimes though so crumbled feta can be used in its place.

Ingredients

Cooking spray

4 spray(s)

Corn tortilla(s)

6 oz, (6 {1 oz} items), each cut into 8 wedges

Olive oil

2 tsp(s)

Uncooked onion(s)

1 small, chopped

Canned diced tomatoes with green chilies

14½ oz

Canned tomato sauce

8 oz

Canned chipotle peppers in adobo sauce

1 tsp(s)

Table salt

¼ tsp(s)

Cilantro

¼ cup(s), fresh, chopped

Egg(s)

4 large egg(s)

Avocado

1 medium, chopped

Crumbled feta cheese

¼ cup(s), or queso fresca

Instructions

  1. Preheat oven to 375 degrees F. Place tortillas in a single layer on a rimmed baking sheet. Bake until crisp, about 12 minutes.
  2. Meanwhile in a 4- to 6- quart Dutch oven, heat oil over medium-high. Add onion and cook, stirring occasionally, until light golden and tender, about 5 minutes. Stir in diced tomatoes and green chilies, tomato sauce, 3/4 cup water, chipotles, and salt and bring to a simmer. Stir in baked tortillas. Cook, stirring, until tortillas are softened, about 3 minutes. Stir in cilantro. Remove chilaquiles from heat.
  3. Coat a large nonstick skillet with nonstick spray. In skillet, cook eggs sunny-side up.
  4. Divide chilaquiles among 4 shallow bowls or plates. Top each with a fried egg and 1/4 avocado. Sprinkle with cheese.
  5. Serving size: heaping 3/4 cup chilaquiles, 1 fried egg, 1/4 avocado and 1 tbsp cheese.