Casa Corona Chilaquiles and Eggs

Casa Corona Chilaquiles and Eggs


Claude’s is a Southwest family and growing up we were extremely fortunate to have awesome mom’s that were also awesome cooks!

Our Casa Corona line of Red and Green Enchilada Sauces are the actual family recipe’s we would use to make all the wonderful Tex-Mex family favorites we all still enjoy to this day.

We’re going to share one of those recipes with you and using Casa Corona Red or Green (your choice) Enchilada Sauce we’re going to show you how to have a Southwest breakfast to enjoy anytime, Chilaquiles and eggs, the perfect weekend breakfast/brunch! A breakfast that fills you with nutrition and all the energy you will need to get those weekend projects scratched off your ‘to do’ list.

Casa Corona Green Enchilada Chilaquiles and Eggs


1 dozen corn tortillas, preferably left out overnight to dry out, quartered or cut into 6 wedges
Corn oil
1/16oz jar of Casa Corona Red or Green Enchilada Sauce.
4 to 5 eggs
1 cup Monterey Jack Cheese or Queso Fresco
Crema Mexicana, Crème fraiche or Sour Cream
Cilantro, chopped
Chopped red onion
Avocado, sliced or roughly chopped

Start by heating your oven to 400 degrees and while that is getting up to temperature begin frying your tortillas.

Use a large oven safe skillet. Coat your pan generously with corn oil, around 1/8 inch deep. On medium to high heat, and when oil is hot, add the tortillas and fry until golden brown.

Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas but keep in mind your skillet is hot, so be careful.

Grab a jar of our Casa Corona Green or Red Enchilada Sauce, add two tablespoons of oil to your skillet and return to heat. Add the enchilada sauce and warm.

Casa Corona Green Enchilada Chilaquiles and Eggs

Add fried tortillas to heated red or green sauce. Gently turn over the pieces of tortilla until they are all well coated with the enchilada sauce. Let cook for a few minutes more.

Now carefully make four to five small indentations, about tablespoon size, into the warm chilaquiles and carefully break an egg into each dent. Do not break the yolk. Top with grated cup of cheese.

Take the skillet and move to the oven and bake 12 to 15 minutes until the eggs are over easy.

Now finished, serve with your choice of garnish. Traditionally we would serve with Crema Mexicana but if that is not available in your area you can try substituting with Sour Cream. Sprinkle over chopped cilantro, red onion and served slices of avocado on the side.

From our family to yours, enjoy!

Casa Corona Red Enchilada Chilaquiles and Eggs

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