Easy Chilaquiles Recipe With Tortilla Chips

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• Low carb
• Low cholesterol
• Low fat
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Frequently Asked Questions

What is the easiest way to make chilaquiles?

• Combine oil and onion in a large saucepan with deep sides, or a dutch oven. Cook over medium heat, stirring occasionally, 3 to 4 minutes. ...
• Add tomatoes with their liquid, chipotles in adobo, and 1 cup water. ...
• Add the meat and cook, stirring, until hot, about 1 minute. ...
• Divide chips among shallow bowls; top with sauce mixture. ...

How to make easy chilaquiles?

Steps

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In medium bowl, mix 1 1/2 cups salsa and the sour cream.
2. Break taco shells into bite-size pieces. Place half of taco shell pieces in casserole. ...
3. Bake uncovered about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving. ...

How to make crispy homemade tortilla chips?

Instructions

• Preheat oven to 350 degrees.
• Brush both sides of each tortilla with olive oil and stack, then cut through the pile (so you're cutting all tortillas at once), slicing each one into 8 wedges.
• Scatter wedges in a single layer on a baking sheet.
• Sprinkle kosher salt over one side of wedges.
• Bake for 8-10 minutes or until desired crispness.

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Can you make ahead chilaquiles?

Make and Freeze Ahead: Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container, in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to serve, thaw sauce completely, in the refrigerator, before reheating and simmering or tossing with chips.