Weight Watchers Mexican Chilaquiles Recipe
Weight Watchers Mexican Chilaquiles Recipe. Dive into the bold flavors of Mexico with this WW friendly recipe that’s as simple as it is tasty.
We’ve taken a traditional favorite breakfast and made it something you can whip up without any hassle. Imagine crisp tortillas soaked in a savory tomato-based sauce, with a kick from chipotle peppers that’ll wake up your taste buds.
It’s a symphony of textures and tastes, with creamy avocado and a sprinkle of cheese that just melts in your mouth. Don’t forget the hint of fresh cilantro and that perfectly cooked egg sitting right on top, turning this into a meal you’ll want to have over and over again.
So grab those tortillas, some ripe avocados, and your appetite. It’s time to create a dish that’ll be the talk of the table.
Weight Watchers Points
6 Points (2022/2024 Plan)
MyWW Points: 6 Blue Plan and 10 Green Plan
6 WW Freestyle Points and 10 Smart Points
Tips and Tricks
Baking Tortillas
Spread the tortilla wedges in a single layer and avoid overcrowding them on the baking sheet. This ensures they bake evenly and become crisp.
Onion Preparation
Chop the onion finely to ensure it cooks quickly and evenly. This also helps distribute the flavor throughout the chilaquiles.
Adjusting Heat
Adjust the amount of chipotle peppers to suit your heat preference. If you prefer milder chilaquiles, use less chipotle, or remove the seeds before chopping.
Adding Tortillas
Add the baked tortillas to the Dutch oven just before serving. This keeps them from getting too soggy and maintains a good texture.
Cooking Eggs
For perfectly cooked sunny-side-up eggs, cook them on low heat and cover the skillet with a lid. This cooks the tops without flipping and keeps the yolks runny.
Serving Suggestions
Serve the chilaquiles immediately after assembling to enjoy the crispness of the tortillas. Garnish with extra cilantro or a squeeze of lime for added freshness.
Customizing Toppings
Feel free to customize the toppings with additional ingredients like sliced jalapenos, diced tomatoes, or a dollop of sour cream for extra flavor and texture.
Leftovers
If you have leftovers, store the chilaquiles and toppings separately to prevent the tortillas from getting too soft. Reheat the chilaquiles in a skillet to maintain their texture.
Related Recipes
Quick Weight Watchers Chicken Nachos
Weight Watchers Chicken And Avocado Nachos
Weight Watchers 10 Minute Beef Nachos
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Mexican Chilaquiles
Ingredients
- 6 (1 ounce each) corn tortilla each cut into 8 wedges
- 2 teaspoon olive oil
- 1 small onion chopped
- 1 can (14½ oz) fire-roasted diced tomatoes with green chilies
- 8 ounces tomato sauce
- ¾ cup water
- 1 teaspoon chipotle peppers in adobo sauce
- ¼ teaspoon salt
- ¼ cup fresh chopped cilantro
- 4 large eggs
- 1 medium avocado chopped
- ¼ cup crumbled feta cheese
Instructions
- Preheat your oven to 375°F.
- Place tortillas on a rimmed baking sheet in one layer.
- Bake the tortillas until they are crisp, which should take about 12 minutes.
- While the tortillas are baking, warm up some oil in a 4- to 6-quart Dutch oven over medium-high heat.
- Add onion to the Dutch oven and cook it until it's lightly golden and tender, stirring now and then, for about 5 minutes.
- Stir in the diced tomatoes and green chiles, tomato sauce, ¾ cup water, chipotles, and salt into the Dutch oven and bring the mixture to a simmer.
- Add the baked tortillas into the Dutch oven. Stir them in and cook until the tortillas have softened, about 3 minutes.
- Stir cilantro into the mixture.
- Take the chilaquiles off the heat.
- Spray a large nonstick skillet with nonstick spray and heat it up.
- Cook eggs in the skillet sunny-side up.
- Place chilaquiles into 4 shallow bowls or plates.
- Top each serving with a fried egg and ¼ of an avocado.
- Sprinkle cheese over each serving.
Notes
Nutrition
You May Also Like
