Heat the olive oil in a large pan or dutch oven on the stove over medium high heat.
Saute onion, bell pepper and jalapeno for 3-4 minutes.
Add the enchilada sauce to the pan.
Bring to a simmer over medium high heat, reduce the heat to low and simmer for 5 minutes.
Add the tortilla chips to the sauce.
Toss for 3-4 minutes or until all of the chips have been covered in the sauce.
Spoon the chilaquiles out onto four separate plates and add the toppings of your choice.
Tortilla chips – it’s super important to find thick, hearty chips for this recipe. Thin tortilla chips will not hold up! We purchase the La Fortaleza Tortilla Chips at Costco for this recipe. If there is a Mexican brand of tortilla chips at your grocery store, I recommend checking those out first as they’re normally thicker than the American brands of tortilla chips.
Using more or less tortilla chips will determine how saucy the chilaquiles are. For a more saucy dish, use 6-8 cups of tortilla chips, for a less saucy dish, use 8-10 cups of tortilla chips. In the recipe you see pictured throughout this post, I used 8 cups of tortilla chips. This is a happy medium that I find to be perfect for making chilaquiles!
Eggs - if you want to add fried or scrambled eggs to the dish, I recommend cooking the eggs while the sauce is simmering in the pan.
You can use a green sauce to make chilaquiles verdes. We’ve used this exact same recipe with salsa verde and it turns out delicious!
Adding meat - shredded chicken or beef, like beef barbacoa, can be added to the enchilada sauce before the chips are added to make the chilaquiles. You can also serve cooked chorizo, or soyrizo, on the side of the chilaquiles.