chi·la·qui·les 
(chē′lə-kēlās)
(chē′lə-kēlās)pl.n.
A Mexican dish made of pieces of fried tortilla cooked under layers of a usually tomato-based sauce and cheese, often served at breakfast with eggs and refried beans.
[Mexican Spanish, from Nahuatl chīlāquilitl, greens cooked in chili broth : chīlātl, chili broth (chīlli, chīl-, chili + ātl, ā-, water; see AXOLOTL) + quilitl, greens, leafy vegetables.]
- physiotype
- physique
- physiqued
- physostigmin
- physostigmine
- phyt-
- phytate
- -phyte
- phytic acid
- phyto-
- phytochemical
- phytochemically
- phytochemist
- phytochemistry
- phytochrome
- phytoestrogen
- phytogenesis
- phytogenetic
- phytogenetical
- phytogenetically
- phytogenic
- phytogenous
- phytogeny
- phytogeographer
- phytogeographic