Table of Contents
We LOVE this chilaquiles recipe – but what are chilaquiles?
This chilaquiles recipe (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 cheese sauce, they are covered in a savory Mexican sauce (we use red Enchilada Sauce). Top them off with a fried egg and your favorite toppings for one mouth-watering way to start your day – plus they’re on the table in only 20 minutes!
This is a tasty Mexican CLASSIC – breakfast never tasted better, trust us!
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 and Substitutions
- ½ cup vegetable oil – or canola oil, peanut oil, or olive oil labeled for frying
- 12 yellow corn tortillas – or store-bought corn tortilla chips
- 1½ – 2 cups red enchilada sauce – Use homemade Enchilada Sauce or store-bought sauce, or use Green Enchilada Sauce to make chilaquiles verdes.
- 4 fried eggs – we use sunny side up, but you can flip them and cook them a bit longer for over-easy eggs.
- avocado
- Crema Mexicana
- queso fresco
- fresh cilantro
- optional toppings – sour cream, cotija cheese, jalapenos, onions, tomatoes, Tomatillo Salsa or Guacamole
How to Make This Chilaquiles Recipe
- 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.
- 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 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 yolks are still runny.
- 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.
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.
- The tortilla chips will soften as they simmer in the sauce, however, do not overcook and create mushy chips.
Chilaquiles Recipe
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.
Video
Notes
- Use a fork! Because the chips in chilaquiles are so soggy, compared to crispy nachos, they are much easier to eat with a fork instead of your hands.
- The tortilla chips will soften as they simmer in the sauce, however, do not overcook and create mushy chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
Complete The Meal
Sides
Canned Refried Beans
10 mins
Chorizo Recipe
2 d 25 mins
How to Make Guacamole
10 mins
Tomatillo Salsa Recipe
20 mins
Drinks
Mexican Hot Chocolate Recipe
30 mins
Horchata Recipe
12 hrs 10 mins
Orange Julius Recipe
5 mins
Fruit Smoothie
5 mins
Mexican Breakfast Recipes
Breakfast Tacos
15 mins
Huevos Rancheros Recipe
25 mins
Breakfast Tostadas
40 mins
Mexican Breakfast Casserole
55 mins
Collections
This recipe was originally published March 2023.
This was the most delicious breakfast! My whole family loved it!
I love this! Such a perfect day starter! My family really enjoyed it!
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.
I appreciate the pictures and extra tips you always give. They help so much when I’m making an unfamiliar recipe.