Chilaquiles. Or, as we like to say “chill-a-kee-les” for the sheer comfort this warm, tasty, casserole dish brings to our bellies. This is the perfect recipe to help you repurpose leftover tortillas, while adding on salsa and cilantro to your estomago’s delight. The best part? For all you enchilada lovers, this recipe has a very similar taste profile, but a bit easier to make.
Perfect for serving alongside eggs or beans in the morning, or with leftover veggies for lunch or dinner. And, if you’ve got a flair for mixin’ things up, this dish lends itself to many different flavors. Try swapping salsa verde for red chile sauce, and garnishing with cilantro, jalapeños, guacamole or queso fresco.
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Servings: 8 servings
Prep: 15 minutes
Total Time: 45 minutes
Baked Tortilla Chips:
- 8 Grain Free Almond Flour Tortillas
- 1 Tbsp. Avocado Oil
- ½ tsp. Sea salt
- 2 cups salsa verde
- 4 fried eggs (optional)
- 1 avocado, diced
- 1 roma tomato
- ½ cup black beans
- 3 tablespoons chopped red onion
- 2 tablespoons chopped cilantro
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Slice each whole tortilla into triangle pieces. [Note: We made 8 triangles out of 1 tortilla.]
- Place triangle tortilla slices on the baking sheet and brush both sides with avocado oil. Sprinkle tops with sea salt.
- Place tray in oven and bake until golden brown (about 10 minutes).
- Heat a skillet to medium heat and add salsa verde. Raise heat to medium-high and bring to a simmer.
- Remove from heat and add in the baked tortilla chips.
- Toss to coat all sides and then cover with lid and let sit for 2-5 mins.
- Uncover and your favorite toppings! We used black beans, tomatoes, fried eggs, avocado, red onion and cilantro.