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Instructions:
- Heat a large skillet over medium heat and add the oil or butter.
- Sauté the onions and peppers until softened, about 2–3 minutes.
- Stir in the diced green chiles and cook for another minute.
- Pour in the enchilada sauce and let it simmer gently for 2 minutes.
- Add the tortilla chips, folding them in lightly so they’re coated but not saturated.
- Sprinkle all the cheese over the top. Cover the pan and melt on low heat for 3–5 minutes.
- Garnish with dried cilantro or parsley and serve warm.
Variations
- Use green enchilada sauce instead of red for chile verde chilaquiles.
- Add shredded chicken or chorizo for extra protein.
- Swap cheddar for pepper jack for a spicier kick.
- Stir in black beans or corn for added heartiness.
Tips
- Top with a runny fried egg — it adds richness and makes it perfect for brunch.
- Use thick, sturdy tortilla chips so they hold up in the sauce.
- For crispier edges, broil the skillet for 1–2 minutes after adding cheese.
- Serve immediately — chilaquiles are best hot and fresh before the chips soften too much.
