Chilaquiles with Chicken Sausage

Serves: 2

Author: Albana, @Uncomplicatechef

"Crispy corn tortillas dipped in rich salsa, with spicy smoked andouille chicken sausage is the one skillet dish that you will crave for breakfast or dinner. The best flavors come together in less than 30 minutes. Serve it with tons of fresh toppings and plenty of cheese!"


1 package of al fresco Smoked Andouille Chicken Sausage

5- 6" Corn tortilla cut into strips or triangles (or use store bought tortilla chips)

Cooking spray

2 cups of salsa roja (store bought)

3-4 eggs

1/4 tsp tsp Salt


• Avocado

• Queso fresco cheese

• Crema Mexicana or sour cream

• Fresh cilantro

• Lime wedges


  • 1In a cast iron or oven safe skillet spray cooking oil.
  • 2Sauté sliced sausages for a few minutes on medium heat.
  • 3Add salsa roja to the skillet and bring the mixture to a simmer. Simmer for 3-5 minutes.
  • 4Add tortilla chips into the skillet. Toss to cover tortillas with the sauce.
  • 5Remove skillet from heat.
  • 6Drop the eggs and bake in the oven for 6 minutes.
  • 7Remove from the oven.
  • 8Add your sliced avocado, fresh cilantro, queso cheese.
  • 9Serve and Enjoy!