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This Chilaquiles Recipe is so easy and tasty! Chilaquiles recipes are great for a hearty weekend breakfast, brunch or even dinner!
As you know, if you’ve been reading along with BCC for any amount of time, we are crazy about Mexican Cuisine! Truthfully, I could live on it! One dish that I haven’t tackled here on BCC is a Chilaquiles Recipe! Well, today, I will rectify that oversight! Instead of frying this whole dish, I will make a few substitutions so that the dish will be lighter than the traditional! I try to watch my cholesterol intake because, as of just recently, my cholesterol is a bit on the higher side! That’s a good reason to choose Mazola® Corn Oil. Did you know that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see Mazola.com. Until I worked with them at the beginning of the year, I was unaware of this fact, as well!
What are Chilaquiles?
According to Wikipedia, chilaquiles are “a traditional Mexican dish. … corn tortilas, fried… red or green sauce… lots of regional variation”
I bake my own tortilla chips rather than using salty, store bought chips. Baking the eggs, rather than frying, adds less fat to the entire dish. I also make my own Homemade Enchilada Sauce, and use Mazola Corn Oil to finish that, as well! In addition, I will use shrimp that is baked along with everything else, instead of my usual chorizo. I add canned black beans to increase the fiber and protein in the dish! This is a fantastic use-up for freezer burned or stale tortillas!
How to Make this Baked Chilaquiles Recipe?
- Baste both sides of tortillas, lightly with Mazola Corn Oil.
- Cut the tortillas up into bite sized pieces.
- Bake at 400°F for about 10 minutes, until golden brown.
- Heat homemade enchilada sauce, or store bought, in a large saucepan. Mix in a handful of tortilla chips at a time.
- Mix all tortilla chips, so that they are covered in sauce. Heat on low, stirring often for a few minutes, until chips soften a bit.
- Baste cast iron skillet with a bit of Mazola, and layer the chip mixture in, top with drained and rinsed black beans.
- Make a hole with your spoon and break eggs into the holes.
- Bake at 400°F for 10 minutes.
- Carefully remove from oven and sprinkle with cheese and top with shrimp. Bake for another 6-8 minutes, until eggs and shrimp are done. Serve warm, with sliced jalapeños, lime wedges, Queso fresco, salsa, lettuce, sour cream or desired toppings.
- 12 corn tortillas
- 1 tbsp Mazola® Corn Oil, for basting tortillas and pan
- 2 cups enchilada sauce, homemade or store bought
- 1/2 can black beans
- 6 eggs
- 12 medium shrimp
- 1/2 c mixed cheese for tacos, grated
- 1 lime, for garnish
- 1 jalapeño, thinly sliced
- various toppings, salsa, lettuce, avocado, Queso fresco, sour cream, etc.
- Heat oven to 400°F. Baste both sides of tortillas with Mazola® Corn Oil. Cut tortillas into bite sized pieces.
- Lay, in single layer on baking sheet and bake 10 minutes, until golden brown.
- Meanwhile, warm enchilada sauce in large saucepan. When chips are done, add one handful, at a time and stir to coat tortilla pieces.
- Baste large cast iron fry pan with Mazola® Corn Oil. Spread the tortilla chips in pan. Add drained black beans on top. Make 6 wells and drop 1 egg into each well.
- Bake 10 minutes. Remove from oven. Sprinkle with cheese and top with shrimp. Bake an additional 6-8 minutes, until eggs and shrimp are done.
I really like using Mazola Corn Oil for this recipe. It has a very mild flavor and a high smoke point, at 450°F, so the natural flavor of the food can shine through. The neutral flavor of Mazola makes it totally multi-purpose, as well! I use it for grilling, sautèing and even for baking!
I hope you enjoyed the post today for this Baked Chilaquiles Recipe. Don’t forget to sign up for my mailing list so that you don’t miss any new recipes! As always,
Enjoy! And have fun cooking! Xoxo,