Description
A delicious and comforting Mexican-inspired breakfast dish featuring crispy tortilla triangles smothered in tangy green enchilada sauce, topped with melted Monterey Jack and cheddar cheeses. This vegetarian Green Chile and Extra Cheese Chilaquiles recipe is perfect for a hearty brunch or breakfast, garnished with fresh cilantro, sour cream, avocado slices, and optional fried eggs for extra richness.
Ingredients
Scale
Chilaquiles Base
- 10 corn tortillas, cut into triangles
- 2 tablespoons vegetable oil
Sauce and Seasoning
- 1 1/2 cups green enchilada sauce or salsa verde
- 1/2 cup canned diced green chiles (mild or hot)
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
Cheese Toppings
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Optional Garnishes
- 2 tablespoons chopped cilantro
- Sour cream
- Avocado slices
- Fried eggs
Instructions
- Preheat and crisp tortillas: Preheat your oven to 375°F. In a large skillet over medium heat, warm the vegetable oil. Fry the tortilla triangles in batches until they are crisp and golden, about 1–2 minutes per side. Drain the fried chips on paper towels. Alternatively, you can bake or air fry the tortillas to achieve crispiness without frying.
- Prepare the sauce: In the same skillet, add the green enchilada sauce, diced green chiles, cumin, and garlic powder. Stir the mixture and bring it to a gentle simmer over medium heat to combine the flavors and warm through.
- Toss chips in sauce: Add the crispy tortilla triangles back into the skillet with the simmering sauce. Toss them gently to coat each chip evenly, ensuring every piece is infused with the flavorful green sauce.
- Add cheese and bake: Sprinkle the shredded Monterey Jack and cheddar cheeses over the sauced chips in the skillet. Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the cheese has fully melted and is bubbly.
- Garnish and serve: Remove the skillet from the oven. Top with chopped cilantro, dollops of sour cream, slices of avocado, and fried eggs if desired. Serve immediately while hot for the best texture and flavor.
Notes
- For extra heat, use hot green chiles or add sliced jalapeños to the sauce.
- Add cooked shredded chicken or chorizo to the dish to make it more filling and protein-rich.
- Best served fresh to maintain the crispiness of the tortilla chips.
- You can substitute with baked or air-fried tortillas for a lighter version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 3g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
