Editing Chilaquiles (section)

== Ingredients and variations ==
Typically, left over [[Tortilla|tortillas]] are the basis of the dish.<ref name="kennedycuisines">{{cite book | last1 = Kennedy | first1 = Diana | authorlink1 = Diana Kennedy | title = The Cuisines of Mexico | chapter = Tortillas and Tortilla Dishes | publisher = Harper & Row | year = 1972 | pages = 67 | isbn =978-0-06-012344-4}}</ref> [[Salsa verde|Green]] or [[Salsa roja|red salsa]] is poured over the crisp tortilla triangles.<ref>{{Cite web |last=Lopez |first=Steve |date=2021-12-11 |title=Column: Comfort food confessional: My lifelong quest to find, or create, the perfect chilaquiles |url=https://www.latimes.com/california/story/2021-12-11/lopez-column-lifelong-quest-perfect-chilaquiles |access-date=2023-02-02 |website=Los Angeles Times |language=en-US}}</ref> The mixture is simmered until the tortilla starts softening.  Pulled chicken is sometimes added to the mix. It is commonly garnished with [[Crema (dairy product)|crema]], crumbled ''[[queso fresco]]'', sliced [[onion]], and [[avocado]] slices. Chilaquiles can be served with [[refried beans]], [[Egg (food)|eggs]] (scrambled or fried), and [[guacamole]] as side dishes.

As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.