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.
Ingredients
Baked Tortilla Chips
8 Grain Free Almond Flour Tortillas
1 tbsp Avocado Oil
½ tsp
Sea salt
2 c salsa verde
Toppings
4 fried eggs (optional)
1 avocado, diced
1 roma tomato
½ c black beans
3 tbsp chopped red onion
2 tbsp chopped cilantro
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Ingredients
Baked Tortilla Chips
8 Grain Free Almond Flour Tortillas
1 tbsp Avocado Oil
½ tsp
Sea salt
2 c salsa verde
Toppings
4 fried eggs (optional)
1 avocado, diced
1 roma tomato
½ c black beans
3 tbsp chopped red onion
2 tbsp chopped cilantro
Directions
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
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