Have you every had chilaquiles before? It’s one of our favorites!

Chilaquiles (chee-lah-KEE-lehs) is a savory Mexican dish usually served for breakfast. They are similar to Loaded Nachos in that they both start with a Tortilla Chip base, are covered in a sauce, and are then topped with more delicious ingredients.

However, instead of using a cheese sauce, they are covered in a savory Mexican sauce (we use red Enchilada Sauce). We like to top them off with a fried egg and our favorite toppings for one delicious way to start the day. Plus, they’re on the table in only 20 minutes!

If you love Mexican inspired breakfasts like this, be sure to try Huevos Rancheros, Breakfast Tacos, and Breakfast Burritos.

Why we think you’ll love it:

  • One of a kind. This is an authentic and unique Mexican breakfast like our Huevos Rancheros Recipe and Chorizo and Eggs!
  • The flavors! The runny fried egg and savory enchilada-soaked tortilla chips are a match made in heaven.
  • Showstopper. Not only is this beautiful to look at and filled with unique flavors, but it’s on the table in only 20 minutes!

Chilaquiles Ingredients

  • Vegetable oil (½ cup): Is used to fry the tortilla wedges until crisp and golden. Or use canola oil, peanut oil, or olive oil labeled for frying.
  • Yellow corn tortillas (12, cut into wedges): Creates the sturdy base that softens slightly in the sauce while keeping texture. Or use store-bought corn tortilla chips.
  • Red enchilada sauce (1½-2 cups): Coats the chips with bold, savory flavor. Use homemade Enchilada Sauce or store-bought sauce (if going store bought we prefer Las Palmas). Use Green Enchilada Sauce to make chilaquiles verdes.
  • Fried eggs (4): Adds richness and that classic runny yolk topping. We use sunny side up, but you can flip them and cook them a bit longer for over-easy eggs.
  • Avocado: Adds creaminess and freshness.
  • Crema Mexicana: Brings cool tangy contrast to the warm chips.
  • Queso fresco: Adds salty, crumbly texture.
  • Cilantro: Adds a bright, fresh finish.
  • Optional toppings: Sour cream, cotija cheese, jalapenos, onions, tomatoes, Tomatillo Salsa or Guacamole

How to Make This Chilaquiles Recipe

Frying tortillas in a pan of oil.
Frying tortilla triangles in a pan of oil.

TORTILLA CHIPS. Heat oil in a large skillet over medium-high heat until shimmering. Cut your tortillas into wedges and then fry the wedges in batches, flipping once, until lightly brown and crisp.

A pile of fried tortilla chips for making chilaquiles recipes.

Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Repeat this process until all tortillas are fried, adding more oil if needed.

FRIED EGGS. Drain oil from the skillet and make fried eggs (sunny side up). To do that, heat ½ tablespoon butter over medium heat until melted, then add eggs individually and away from each other and cook for 2-3 minutes, until white is firm, but the yolks are still runny.

Covering tortilla chips with red enchilada sauce in a pan.

ENCHILADA SAUCE. In another skillet, heat the Enchilada Sauce and add the tortilla chips. Carefully stir to coat the chips.

HEAT. Cook until the tortillas are heated through, about 2 minutes. Taste and season with salt as needed for flavor.

SERVE. Add chips to a plate and top with the fried egg. Garnish with sliced avocado, cilantro leaves, Mexican crema, queso fresco, and maybe a squirt of lime juice.

A plate of chilaquiles recipe topped with a fried egg, avocado, and cotija.

Kristyn’s Recipe Tips

  • Use a fork! Because the chips in this chilaquiles recipe are so soggy, compared to crispy nachos, they are much easier to eat with a fork instead of your hands.
  • Fry the tortillas in batches so they crisp evenly.
  • The tortilla chips will soften as they simmer in the sauce, however, do not overcook and create mushy chips.
  • Cook the eggs just until the whites are set and the yolks are runny.
  • Add the toppings right before serving for the best texture.
  • This recipe is best served immediately so the chips stay slightly crisp.
A plate of chilaquiles recipe topped with a fried egg, avocado, and fresh cilantro.
5 from 20 votes

Chilaquiles Recipe

By: Kristyn Merkley
Add a little spice to breakfast with this authentic chilaquiles recipe, crispy tortillas in a bold red sauce, topped with fried eggs.
Servings: 4
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Video

Ingredients 

  • ½ cup vegetable oil
  • 12 yellow corn tortillas, cut into 8 wedges
  • 1½-2 cups red enchilada sauce
  • 4 fried eggs
  • avocado
  • crema Mexicana
  • queso fresco
  • cilantro

Instructions 

  • Heat ½ cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
  • Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Repeat this process until all tortillas are fried, adding more oil if needed.
  • Drain oil from skillet and make fried eggs (sunny side up). Heat ½ tablespoon butter over medium heat until melted, then add eggs individually and away from each other and cook for 2-3 minutes, until white is firm but yolks are still runny.
  • In another skillet, heat the enchilada sauce (or make it fresh) and add the tortilla chips. Stir carefully to coat the chips. Cook until the tortillas are heated through, about 2 minutes. Taste and season with salt as needed.
  • Add chips to a plate and top with the fried egg along with any other toppings like salt, pepper, cheese, and avocado.
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Notes

Recipe Tips.
  • Use a fork! Because the chips in this chilaquiles recipe are so soggy, compared to crispy nachos, they are much easier to eat with a fork instead of your hands.
  • Fry the tortillas in batches so they crisp evenly.
  • The tortilla chips will soften as they simmer in the sauce, however, do not overcook and create mushy chips.
  • Cook the eggs just until the whites are set and the yolks are runny.
  • Add the toppings right before serving for the best texture.
  • This recipe is best served immediately so the chips stay slightly crisp.
Store. They are best when served hot and are harder to save and reheat. However, if you do have leftovers, store them for a day in an airtight container in the fridge.
Reheat in a pan on the stovetop.

Nutrition

Calories: 317kcal, Carbohydrates: 53g, Protein: 13g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 1918mg, Potassium: 206mg, Fiber: 8g, Sugar: 15g, Vitamin A: 1640IU, Vitamin C: 4mg, Calcium: 88mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Can I add meat?

The fried eggs add delicious flavor and protein to this dish, but you can make it even heartier by adding Shredded Chicken, pork, or beef.

How to store?

This chilaquiles recipe is simply best when served hot and is harder to save and reheat. However, if you do have leftovers, store them for a day in an airtight container in the fridge. Reheat in a pan on the stovetop.

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This recipe was originally published March 2023.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 20 votes

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Recipe Rating




28 Comments

  2. Mel says:

    5 stars
    This was the most delicious breakfast! My whole family loved it!

    Reply
  3. Toni says:

    5 stars
    I love this! Such a perfect day starter! My family really enjoyed it!

    Reply
  4. Andi says:

    5 stars
    These are amazing! The tortilla chips are so good with the enchilada sauce, topped with a fried egg! A new breakfast fav at my house.

    Reply
  5. Sue says:

    5 stars
    I appreciate the pictures and extra tips you always give. They help so much when I’m making an unfamiliar recipe.

    Reply

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