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Add a little spice to your breakfast with this delicious chilaquiles recipe topped with a fried egg and your favorite garnishes.
Soak Homemade Tortilla Chips in Enchilada Sauce and top it with an egg for a Mexican classic – breakfast never tasted better!
A twist on nachos To Love!
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 then topped with more delicious ingredients.
Instead of using Nacho Cheese Sauce, chilaquiles are covered in a savory Mexican sauce. I used red Enchilada Sauce in this recipe to make chilaquiles rojos. They’re all topped with a fried egg and your favorite toppings making them incredibly delicious.
Why we love them:
- 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!
Ingredients
- vegetable oil – or canola oil
- yellow corn tortillas – or use store-bought corn tortilla chips instead of frying your own.
- Enchilada Sauce – or use Green Enchilada Sauce to make chilaquiles verdes.
- fried eggs
- avocado
- Crema Mexicana
- queso fresco
- cilantro
How to Make Chilaquiles
- TORTILLA CHIPS. Homemade Tortilla Chips
- FRIED EGGS. Cook your over-easy eggs (see steps below).
- 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 along with sliced avocado, cilantro leaves, Mexican crema, queso fresco, and maybe a squirt of lime juice.
How to Fry a Sunny Side-up Egg
- Heat a nonstick skillet over medium-low heat.
- Add butter or olive oil to coat the bottom of the pan.
- Crack an egg over the top of the skillet.
- Leave the egg intact and let it cook. The egg whites will go from clear to solid white.
- Use a spatula to transfer the fried egg to the pile of chilaquiles Mexicanos.
Recipe Tips
- 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.
- Soggy chips. The tortilla chips will soften as they simmer in the sauce, however, do not overcook and create mushy chips.
- Variations. Customize this delicious recipe:
- Serve the red chilaquiles recipe with Canned Refried Beans to make it even more filling.
- Add your favorite toppings like sour cream, cotija cheese, jalapenos, onions, tomatoes, Tomatillo Salsa or Guacamole.
- Top them with Shredded Chicken, pork, or beef.
Storing Leftovers
This is one of those dishes that is simply best when served hot and is harder to save and reheat.
- STORE. If you do have leftovers, store them for a day in an airtight container in the fridge.
- Reheat on the stovetop or microwave, but note they will most likely be soggy.
For More mexican REcipes:
Chilaquiles Recipe
Add a little spice to your breakfast with this delicious chilaquiles recipe topped with a fried egg and your favorite garnishes.
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). 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.
- 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
Serve the red chilaquiles recipe with refried beans to make it even more filling.
This is one of those dishes that is simply best when served hot and is harder to save and reheat.
STORE. If you do have leftovers, store them for a day in an airtight container in the fridge.
Reheat on the stovetop or microwave, but note they will most likely be soggy.
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.
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.