Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Mexican Toppings
Brilliant Green Enchilada Sauce
© Lillys-Table.com Photo of Veggie Chilaquiles
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Veggie Chilaquiles

from Brilliant Green Veggie Chilaquilles, the Week of May 11, 2014.
View the previous or next recipe for this meal.

Don’t throw away those stale tortillas! Make chilaquiles instead. Some describe these as being similar to nachos- but these are really more unique as each tortilla is coated in enchilada sauce. We take a step away from the tradition and toss them with extra veggies too. Tongs will make pan-frying and coating the tortillas a bit easier.

Ingredients

  • 4 tortillas, small flour or corn, dried out*
  • 2 tablespoons vegetable oil (high heat)
  • 1½ cup enchilada sauce, or more if desired
  • 1 carrot, peel and shred
  • 2 radishes, thinly slice
  • 1 avocado, sliced, optional
  • 1 ounce queso fresco, optional
  • 2 ounces sour cream, optional

Serving Size: 2 People

Share

 

Preparation Instructions

Cut your tortillas into strips and triangles. If they are not dried out, simply toss them in an oven at 300 for about 2-5 minutes, checking periodically.

In a skillet, warm the oil over medium heat. Add the tortillas, dipping in the hot oil until they are sizzling golden. Remove until all of the tortillas are crispy deliciousness.

Add the enchilada sauce to the skillet and bring up to a simmer. Toss in the tortillas, slowly, coating each side as you go. Gently fold in the shredded carrots & sliced radishes.

Serve with a few slices of avocado, a crumble of cojita cheese or sour cream— if desired.