Name: Alexandra’s Chilaquiles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Two 5oz. Siete Sea Salt Tortilla Chip Bags; 2 Jars Siete Red Enchilada Sauce; 4 Eggs; Unsalted Butter, Avocado Oil, or Dairy-Free Butter, as needed; ¼ cup Yellow Onion, finely diced; ¼ cup Fresh Cilantro, finely chopped; Queso Fresco or Dairy-Free Feta - as needed; Sour Cream, Crema Mexicana, or Dairy-Free Sour Cream - as needed; Salt &amp; Pepper, to taste

Ingredients

Two 5oz. Siete Sea Salt Tortilla Chip Bags
2 Jars Siete Red Enchilada Sauce
4 Eggs
Unsalted Butter, Avocado Oil, or Dairy-Free Butter, as needed

For Garnish:

¼ cup Yellow Onion, finely diced
¼ cup Fresh Cilantro, finely chopped
Queso Fresco or Dairy-Free Feta - as needed
Sour Cream, Crema Mexicana, or Dairy-Free Sour Cream - as needed
Salt & Pepper, to taste

Culinary Familia dairy free gluten free grain free

Cook Time:

20 minutes

Servings

4

Rated 5.0 stars by 2 users

Meet Alexandra de Leon! (A.K.A.@thehangrylatina on Insta). Alexandra is a news anchor turned recipe creator who shares tasty recipes on Instagram. She was also one of the first members of our Culinary Creators familia! On a recent trip to our Siete HQ, she created Chilaquiles using our Sea Salt Tortilla Chips and our Red Enchilada Sauce. P.S. Chilaquiles are a traditional Mexican dish—typically enjoyed at breakfast—that consists of fried or baked tortilla chips, sauce, and a variety of toppings.

Tips:

I use about 75% of the second jar of enchilada sauce to ensure chips don’t get overly coated & soggy. You can add additional sauce to your preference.

Optional: For QUICK and EASY protein boost, add rotisserie/shredded chicken under the egg.

Ingredients

Two 5oz. Siete Sea Salt Tortilla Chip Bags
2 Jars Siete Red Enchilada Sauce
4 Eggs
Unsalted Butter, Avocado Oil, or Dairy-Free Butter, as needed

For Garnish:

¼ cup Yellow Onion, finely diced
¼ cup Fresh Cilantro, finely chopped
Queso Fresco or Dairy-Free Feta - as needed
Sour Cream, Crema Mexicana, or Dairy-Free Sour Cream - as needed
Salt & Pepper, to taste

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Ingredients

Two 5oz. Siete Sea Salt Tortilla Chip Bags
2 Jars Siete Red Enchilada Sauce
4 Eggs
Unsalted Butter, Avocado Oil, or Dairy-Free Butter, as needed

For Garnish:

¼ cup Yellow Onion, finely diced
¼ cup Fresh Cilantro, finely chopped
Queso Fresco or Dairy-Free Feta - as needed
Sour Cream, Crema Mexicana, or Dairy-Free Sour Cream - as needed
Salt & Pepper, to taste

Directions

In a medium saucepot, set heat to low and add enchilada sauce to let simmer.

Add Siete tortilla chips and thoroughly coat in the enchilada sauce**. Once coated, remove the pan from the heat.

In a different skillet, add butter or oil and 1 tsp of leftover enchilada sauce. Gently crack eggs into the pan over enchilada sauce.

For over-easy eggs, cook over medium heat until the white of the eggs have set and carefully flip it. Cook for an additional 20-30 seconds and remove from heat.

For a sunny-side up egg, cook until the bottom of the whites have set and cover with a lid to gently steam the top of the egg as well. Your yolk should still remain liquid for both of these methods. Add salt and pepper to taste.

To plate: serve chilaquiles as your base. Add onion, cilantro, and crumbled queso fresco. Top with runny egg and crema. Provecho!

Alexandra’s Chilaquiles

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Servings

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Directions

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