Chilaquiles Recipe

5 from 20 votes

Chilaquiles Recipe

Add a little spice to breakfast with this authentic chilaquiles recipe, crispy tortillas in a bold red sauce, topped with fried eggs.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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

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