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  • Category: Side Dish, Vegetables
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 6 – 8
  • Preparation Time: 15 minutes
  • Total Cooking time: 15 minutes

This is a wonderful vegetarian side dish from south of the border. Traditionally chilaquiles are served at breakfast but they are just as appropriate served as an alternative to rice or beans with a Mexican meal such as grilled Carne Asada or Chile Colorado or with sautéed vegetables. Try serving these at your next brunch or potluck but be warned, make plenty as they have a tendency to disappear fast.

Amount Measure Ingredients
24 large corn tortillas cut into 1” squares
32 oz can mild enchilada sauce
2 cups cheddar cheese
1 cup mozzarella cheese
1/2 cup green onion tops chopped fine
6 oz can sliced black olives
4 tablespoons corn oil
1/2 tablespoon garlic salt
Salt and Black pepper to taste

To prepare:

Heat a large skillet over medium high heat until very hot. Add the oil and coat the pan evenly. Next add the corn tortilla pieces and sauté them until well coated with oil and beginning to brown. Add the enchilada sauce and stir until blended. Simmer 5 minutes or until most of the sauce has been absorbed by the tortillas. Cover with cheese then sprinkle green onions and olives over the top and cover for 3-4 minutes or until cheese is melted. Serve right away with Huevos Rancheros or any other south of the border breakfast and some nice chilled champagne or juice for a memorable brunch experience.