Chef: Richard Fletcher

Ethnic: Mexican
Main Ingredient: Tortillas
Categories: Main
Meal Type: Brunch
Food Type: Non vegetarian
Servings: 4
Prep Time:15 Minutes
Cook Time:30 Minutes

The first time I had Chilaquiles was in Oaxaca in 1972. I just got back from a surfing trip to a little known surfing town called Puerto Escondido. My bus dropped me off at the downtown plaza and there was a cute restaurant on the plaza. The waiter gave me a menu and I asked what your breakfast special was and he said Chilaquiles. Well to make a long story short I love them. Since then I have made them hundreds of times. This version is the fast and easy version. You do not have to make them from scratch.

  • 6 day old corn tortillas
  • 4 cups tomato sauce
  • 1 cup grated cheddar cheese
  • 30 large olives
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cumin powder
  • 4 sprigs  cilantro
  • 1 whole jalapeno Pepper


Pre heat oven to 350.
Cut up day old tortillas into strips.
In cast iron pan pour in tomato sauce. Add apple cider vinegar, cumin powder and cayenne.
Cook for a few minutes.
Add the tortillas, olives, cheese and scallions, diced jalapeno.
Pour into casserole pan. Add layer of cheese on top.
Bake at 350 covered for 30 minutes. Serve with avocado slices or guacamole. Add dollop of Mexican crema or sour cream and fresh cilantro.

Nutritional information
Nutrition Facts
Serving Size 1 Chilaquiles
Servings Per Batch 4
Amount Per Serving
Calories332 Calories from Fat 2
% Daily Value *
Total Fat 16g25%
Saturated Fat 8g38%
Monounsaturated Fat 6g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 35g12%
Sodium 502mg21%
Potassium 1053mg30%
Total Carbohydrate 37g12%
Dietary Fiber 8g 31%
Sugars 11g
Protein 14g 29%
Vitamin A 59%
Vitamin C 45%
Calcium 36%
Iron 6%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.