Chilaquiles is the ultimate Sunday morning brunch dish. Feelin' fancy? Make your salsa base from scratch. Feelin' hungover??? Throw everything you've got in your skillet, bake for 20 minutes, eat & begin to feel human again. I used green enchilada sauce and jarred salsa verde in this easy version. This is the perfect dish to also use up anything you've got in your fridge- I've added cooked Mexican rice into this dish (add during step 3 below). I used carne asada in this version but if you've got chicken, carnitas, etc., throw it in and use it up!
Easy Skillet Chilaquiles
corn tortillas, cut into rectangles
1/2 onion, sliced
1 jar salsa
1 can (16oz) enchilada sauce
1 cup low-sodium chicken stock
3 cups carne asada
In a very large, deep skillet, heat the oil. Fry the corn tortilla chips in batches. Drain on paper towels and season with seasoned salt.
Lower the temperature to medium low, add sliced onion and cook until softened, about 6 minutes. Pour in the salsa & enchilada sauce and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the sauce over moderately high heat until slightly thickened, about 2 minutes. Season with salt and pepper.
Add tortilla chips to skillet, crushing them just slightly as you do so. Stir to coat as evenly as you can, and level the chips out in the bottom of the skillet. Add carne asada to the top of the chips, leaving a border of bare chips around the perimeter of the skillet.
Crack 6 eggs right on top of chips.
Place skillet on grill (or in 350 degree oven) for 10-15 minutes. If using shredded Mexican cheese, when the eggs are almost cooked, cover the chilaquiles with cheese and let cook for an additional 5 minutes.
Take off the grill (or out of the oven!) and garnish with whatever you have on hand. I used, shredded Mexican blend cheese, green onions, tomatoes, sour cream, avocados, pickled jalapeños, red onions, and fresh chopped cilantro.