El Yucateco Red Chilaquiles

This “El Yucateco Spicy Chicken Chilaquiles” post is sponsored by El Yucateco. All recipes, images, and opinions are my own.

Spending most of my life in Southern California was no accident.  A morning hike along the Pacific coast trails, watching dolphins swim up and down the shoreline, and the frequent trips to Mexico will always be some of my favorite memories. There’s nothing like waking up to the smell of a salty ocean breeze, walking to the nearest beachside cantina and digging into a freshly made batch of Mexican chilaquiles.

With roots dating back to the ancient Aztecs, it’s said that chilaquiles were originally invented as a creative way to use stale tortillas and leftover salsa. Usually topped with fried eggs and a plethora of other Mexican toppings, they’re a perfect partner for El Yucateco’s original Chile Habanero hot sauce!

I love that El Yucateco’s sauces focus on flavor, and NOT heat. They’re non-vinegar based, so it allows me to use as much hot sauce in my recipes as I want.  I get ALL the depth and flavor from their sauces and my dish still isn’t overpowered with acidity or heat! Bottom line: FLAVOR, FLAVOR, FLAVOR!  Check out ALL their sauces at www.shopelyucateco.com

Now let's get back to breakfast. The base for a quick and easy chilaquiles recipe is very simple, just some sauce, chips and eggs. The toppings are what really make them your own, and it's really a matter of taste and preference. 

I started my recipe with some red enchilada sauce and a healthy tablespoon of that El Yucateco Chile Habanero Hot Sauce.  I’m also a big protein girl, so I added some leftover shredded chicken to the base, just to make sure I hit those macros in my diet!

The chips went in next, and I thought I added way too many at first, but as they began to soak up the sauce, they cooked down quite a bit and became the perfect amount.  The red sauce gave them a gorgeous color and kept just the right amount of crisp on the chips. I added my sunny side up eggs next, and then gave them layers of color and flavor with all the toppings I could find!

The final touch was another big pour of El Yucateco Hot Sauce, all over the top so the flavors had just the right amount of heat at the end.  

These are so flavorful and easy to make, and they take me right back to that beachside Mexican cantina!  I can’t wait to make these again and again.  What toppings will you use to make the chilaquiles your own?  Whatever you do, make sure to make it fun and colorful, and don’t forget the El Yucateco Hot Sauce!

El Yucateco Red Chilaquiles

  Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4-6

Ingredients:

• 1 cup red enchilada sauce

• 4 oz. shredded chicken

• 2 tbsp. El Yucateco original red Chile Habanero Hot Sauce

• 4 cups tortilla chips (about 2 large handfuls)

• 4-6 eggs, sunny side up

Optional Toppings:

• Pickled red onion

• Avocado

• Sliced jalapeno

• Mexican crema

• Queso fresco

• Fresh cilantro

• Sliced lime

Steps:

1. Add the enchilada sauce, shredded chicken and El Yucateco Hot Sauce to a large cast iron skillet. Heat on medium heat and add the chips.  Stir until combined and the chips are cooked down and reduced by about half.

2. In a separate skillet, cook the eggs to your liking. Top the chip mixture with the eggs and add any additional toppings. Finish with another generous helping of El Yucateco Hot sauce and serve immediately.