Pronounced Chee-lah-KEE-less, this Mexican dish is perfect if you have leftover chicken, pork or beef and a whole stack of crispy tortillas. A perfect brunch on Sunday or a fun twist on a weeknight dinner. Tip: if using store-bought tortilla chips, heat them in the oven just beforehand to get them extra crispy and warm.
Ingredients
2 cups of shredded chicken (see recipe for Citrus Tequila Chicken)
2 Tbsp of oil
4 Tbsp of chili powder
2 tsp of cumin
2 tsp of salt
1 4.5 oz can of green chiles
1 15oz can of green enchilada sauce
1 15 oz can of diced tomatoes, drained
1 16 oz bag of corn tortilla chips
Cilantro
1 jalepeno, seeded and diced
1/2 cup of minced red onion
1 dozen eggs
Heat a medium-sized saute pan with oil. Add chicken, chili pepper, cumin and salt. Cook for 3 minutes or until chicken has absorbed the oil and seasonings. Remove from heat and set aside.
In a small saucepan, combine enchilada sauce, drained diced tomatoes and green chilis. Bring to a slow boil over medium heat, stirring occasionally.
Divide tortilla chips among all the plates. Top with chicken and then green chili sauce.
Quickly fry eggs according to liking. Place fried eggs on top of each tortilla pile. Garnish with jalepeno and red onion.