Let's keep in touch!
Never miss a post! I'll send exclusive recipes, blog posts, and other fun content to your inbox. Your email address will remain private and will not be added to any list except this one. You can also follow me on Instagram!
We respect your privacy.
Chilaquiles with Pickled Red Onions
Chilaquiles with Pickled Red Onions
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
For the Pickled Red Onions
  • 2 red onions, thinly sliced
  • ¾ cup white vinegar
  • ½ cup apple cider vinegar
  • 1½ tsp salt
  • 1 tbsp sugar
  • 1¼ cup water
For the Chilaquiles
  • 10 corn tortillas
  • ½ cup vegetable oil
  • kosher salt
  • 10 oz. enchilada verde sauce
For the pickled red onions
  1. In a large 24 oz jar, add the onions. In a small pot over medium heat, add the vinegars, salt, sugar, and water. Let the salt and sugar dissolve, stirring. Once dissolved, let it cool slightly for five minutes. Pour the liquid over the onions and let them sit out on the countertop for an hour. Then you can put on the lid and refrigerate for up to two weeks.
For the chilaquiles
  1. Cut your corn tortillas into triangles. In a large skillet, add enough oil to cover the bottom in a quarter inch layer. Heat the skillet to medium high heat. Test the heat by adding one tortilla. If it sizzles when you add it, the oil is hot enough. Add all the tortillas if they fit, or do them in batches. Turn them periodically until they just start to get crispy and only slightly browned. Remove them from the oil to a paper towel lined plate. Sprinkle them with salt.
  2. Pour your oil into a grease jar, leaving just a couple tablespoons. Add your enchilada sauce to the pan and heat up for a minute. Add your tortillas back into the pan, stirring to coat, and cook for 5 minutes, until the tortillas are softened but have a little crunch.
  3. Meanwhile, to cook your egg, get a nonstick pan out and add enough oil to just coat the bottom. Heat over medium heat. Crack your egg into the pan and cook until the whites are set and the yolk is still runny. To speed the cooking of the whites, spoon the hot oil onto just the eggwhites while your egg is cooking.
  4. Put the cooked egg on the chilaquiles, add the pickled red onions as a topping, and serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/06/30/chilaquiles-with-pickled-red-onions/