Nutritional Info. We did this the quick and easy way using bottled salsa verde and tortilla chips.
Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. We had leftovers, and they kept well in the fridge. Cover, reduce the heat to very low, and keep warm while you finish the chips.
When the oil is hazy, pour in the salsa verde ; it will bubble a bit. Unlike nachos, chilaquiles are a meal to be eaten with a fork. If frying your own tortilla chips seems too involved I recommend you try it, though—it's really very easy! Yield Serves 4.
This Recipe is Featured In: This was very good. I recall having this in Mexico and it was more like scrambled eggs with tomatoes and chilli.
Not even close!! Had some friends over the other night and entertained them with the dish. I will say I used 6 eggs instead of two. Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Related Video.
For a low fat option spray the tortillas lightly with olive oil and bake them on an already hot pizza stone until crisp. A Cinco de Mayo Celebration. I added more tortillas and I added shredded chicken and it helped make it less "soupy".
I imagine if used only two the eggs would disappear as other comment stated.
Remove from the heat and let cool slightly. Add to collection. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety.
It was a hit for me, will definitely prepare in the future. You should have about 1 quart of salsa verde. Use 6 and you will like.