Chilaquiles Cups are a fun bite-sized twist on the classic Mexican dish that’s often eaten for breakfast or brunch. Filled with red enchilada sauce, cheese, black beans, and topped with scrambled eggs, these individual cups will be a hit at your next breakfast.
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But what are chilaquiles?
Chilaquiles is a traditional Mexican dish that’s often eaten for breakfast or brunch. It’s a great way to use up leftover tortillas.
Corn tortillas are lightly fried, red or green sauce is then poured over the tortillas, and the mixture is simmered to soften the tortillas.
I first encountered chilaquiles at work when we had a brunch potluck and some of the ladies brought in their own special version of the dish. One lady even brought a crock-pot version.
They were all delicious, and I’ve been a fan of the chilaquiles dish ever since. I even have a very traditional version of Chilaquiles, but you’ll have to forgive the very old and not so good photos.
The simmered tortillas can be topped with queso fresco, sour cream, chopped onions, avocado, fried eggs, refried beans, or any other toppings that you like.
There are lots of regional and family variations to the breakfast offering. I like to think of them as breakfast nachos.
So, I decided to try a fun bite sized version of the popular dish. I really like the way these came out. Just full of flavor and so easy to make.
Easy enchilada sauce
The recipe for Chilaquiles Cups starts with a batch of my easy enchilada sauce. It only takes about 20 minutes to make, and most of that time is hands-off while the sauce simmers on the stovetop.
I like to make a batch of this sauce, use some for dinner and breakfast, and keep the rest in the freezer.
It stores really nicely in a tightly covered container, and defrosts easily in the microwave. Then, I can just make up those enchilada lunch bowls really quickly!
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Chilaquiles Cups Recipe
- 1 tablespoon all-purpose flour or potato starch
- ¼ cup chili powder
- 2 tablespoons light tasting oil of your choice
- 2 cups vegetable broth
- 1 6- ounce can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon sugar
- 3-4 flour tortillas or flatbreads
- Easy Enchilada Sauce
- ¾ cup shredded pepperjack and Cheddar cheese
- Black beans drained and rinsed
- 2 eggs lightly beaten
Make Enchilada sauce:
- In a small saucepan, mix flour (or potato starch) and chili powder together. Add oil, and mix to combine. Heat on low for 2 minutes, or until fragrant.
- Turn the heat up to medium, add broth, tomato paste, oregano, and cumin, stirring to combine. Bring to a boil, reduce heat to low and cook, covered, for 10 minutes, until sauce thickens and smooths out. Add salt and sugar, and taste for seasonings, adjusting to taste.
- Preheat oven to 425° F. Spray a muffin tin with oil, and set aside.
- Place a tortilla or flatbread on a cutting board, and using a 3-inch round biscuit cutter, press down firmly on the tortilla, to cut circles out of each tortilla. Gently place each circle into a muffin cup.
- Spoon about ½ tablespoon enchilada sauce in each cup. Top sauce with about 1 tablespoon shredded cheese. Top each cup with some black beans.
- Bake for 10-12 minutes, or until cheese is melted and lightly browned and the tortillas have browned nicely.
- While the Chilaquiles cups bake, cook the scrambled eggs in a hot pan with a little butter or oil to keep them from sticking to the pan.
- Carefully remove the muffin tray from oven, and allow Chilaquiles cups to cool a bit, about 1 minute, in the muffin tray. Using a table knife, pop each cup out of the muffin tray, and serve with a.