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Indulge in the flavors of Mexico with my mouthwatering Chilaquiles recipe. Whether it’s a leisurely brunch or a cozy breakfast, this versatile dish is a family favorite that’s ready in just 30 minutes. You’ll love the crispy tortillas, flavorful salsa, creamy avocado crema, and perfectly fried eggs.
What’s so great about chilaquiles con huevos is how versatile of a recipe it is. You can serve it with any kind of eggs you like, from fried eggs to scrambled eggs. I like to mix up what cheeses I use and add in leftover meat when I have it.
This easy Mexican breakfast is the perfect opportunity to use up any leftovers you have in the fridge. You just need eggs, tortilla chips, salsa, and cheese, and you’re good to go! I love coming up with different variations.
I made this recipe for the first time over the weekend and now my family is obsessed with it. They are asking for chilaquiles every day!Amy on Pinterest
- Corn Tortillas
- Canola Oil or Vegetable Oil
- Tomato Salsa (red) or tomatillo salsa (green) or red chile sauce
- Cheddar cheese shredded
How to Make Chilaquiles
- Cut corn tortillas into triangles.
- Use canola oil to lightly fry the tortillas in a cast iron skillet. Fry on each side until crisp, then dry the fried tortilla chips on paper towels.
- Crack eggs in the pan over medium-high heat. Cook until the whites are set and opaque and the yolk is still runny, then remove from the pan and set aside.
- Add salsa to the pan and stir, cooking until thickened.
- Add the tortillas back to the skillet and stir to combine.
- Top with shredded cheese, cotija cheese or queso fresco, avocado slices, and avocado crema.
- Finally, top with fried eggs. Serve, and enjoy!
Chilaquiles Recipes Tips
- Always wait until the last minute to assemble the chilaquiles. You never want them to be soggy.
- When stirring the salsa into the lightly fried tortillas, keep a few of the edges dry to help retain some of that crispy texture.
- You can make this recipe with fried eggs or scrambled, whichever you like best. If you want to make it with scrambled eggs, beat the eggs beforehand when you’re cutting the tortillas, then cook in the pan and set aside before adding salsa in step 3.
I love serving this recipe and my favorite breakfast casserole when serving a fun brunch for friends and family!
What are Chilaquiles?
Chilaquiles (chee·luh·kee·leiz) is a traditional Mexican food consisting of fried corn tortillas, salsa or mole sauce, cheeses, and any other ingredients of your choice, like shredded chicken, onions, or fried eggs. This easy breakfast recipe is sometimes confused with Migas, which is a popular Mexican egg dish featuring diced corn tortillas, sauteed onion, tomato, serrano ham, and scrambled eggs. But, they’re very different recipes! If you add eggs as we do in this recipe, it’s a chilaquiles con huevos – chilaquiles with eggs!
Chilaquiles Recipe FAQs
It’s all in the salsas Mexicanas – that is, the type of Mexican salsa you use! You can use green or red salsa, which is what makes it Verdes or rojos.
Chilaquiles Verdes (green chilaquiles recipe) uses green salsa made out of tomatillos, onions, jalapenos, and cilantro.
Chilaquiles Rojos (red chilaquiles recipe) uses red salsa made out of tomatoes, onions, jalapeno, garlic, and cilantro.
They are very similar dishes, so which type you make is up to you! You can make this recipe an easy Chilaquiles Verdes recipe simply by using green salsa instead of red.
Chilaquiles are perfect for brunch! Set up all of the toppings in individual bowls and make a large skillet of scrambled eggs. Let everyone add their own toppings and build a custom plate of chilaquiles con huevos. It’s perfect and so easy!
Mexican Breakfast Chilaquiles Toppings
- Avocado Crema
- Sliced avocado
- Chopped cilantro
- Cotija cheese or Queso Fresco
- Shredded Chicken
- Refried Beans
- Sunny-side-up egg
- Chopped Roma tomatoes
- Cilantro leaves
These are just a few of our favorite ideas for how to top your Chilaquiles with eggs. My favorite topping is Avocado Crema. It is also amazing in my Chicken Taquitos recipe!
Breakfast Chilaquiles Variations
- Add leftovers: Have leftover shredded chicken or pulled pork? Heat them up before scrambling the eggs and toss them in for even more flavor. Shredded chicken and crumbled chorizo are especially delicious in Chilaquiles Rojos.
- Change the cheese: This particular recipe for Chilaquiles Rojos uses shredded Cheddar cheese, but I also enjoy topping the Chilaquiles with Queso Fresco. Queso Fresco is a Mexican cheese made from cow’s milk or a combination of cow and goat’s milk. It is white and soft with a crumbly texture that becomes creamy when heated but does not melt.
- Cheese Sauce also works really well with this recipe.
- Adjust the heat: The level of heat in Chilaquiles Rojos is completely customizable based on the type of salsa you use. Add anything from mild salsa to extra spicy, store-bought to your favorite homemade salsa recipe.
Mexican Dish Recipes
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- avocado slices
- avocado crema
- cilantro chopped
- green onions thinly sliced
- cotija cheese
- queso fresco
See our Cooking Conversions Chart for help converting measurements!
- Cut 6 corn tortillas into triangles.6 corn tortillas
- In a large non-stick skillet over medium heat, add ⅓ cup Canola oil . Once hot, fry tortilla triangles in batches until golden, then dry on paper towels.⅓ cup Canola oil
- Add 4 eggs and fry until the whites are opaque but the yolks are still runny (sunny side up). Remove and set aside for later.4 eggs
- Add 1 cup tomato salsa (red) to the pan and stir, cooking until thickened.1 cup tomato salsa (red)
- Add tortilla chips back to the pan and stir to mix with the salsa.
- Top with ½ cup cheddar cheese, cotija cheese , avocado slices, and avocado crema.½ cup cheddar cheese, avocado slices, cotija cheese, avocado crema
- Finally, top with fried eggs, serve, and enjoy!
- Place the 2 large avocados, 1 cup Greek yogurt, ½ tsp. garlic powder and 3 Tbsp. lime juice in a blender or food processor and blend until smooth with no lumps. Season with ½ tsp. maldon sea salt and ⅛ tsp. black pepper to taste.2 large avocados, 1 cup Greek yogurt, ½ tsp. garlic powder, 3 Tbsp. lime juice, ½ tsp. maldon sea salt, ⅛ tsp. black pepper
- Use store-bought corn tortillas: Substitute store-bought corn tortillas and skip the frying. I have done this many times and I get great results!
- Keep the edges dry: When stirring the salsa into the lightly fried tortillas, keep a few of the edges dry to help retain some of that crispy texture.
- Adjust the heat: The level of heat in Chilaquiles Rojos is completely customizable based on the type of salsa you use. Add anything from mild salsa to extra spicy or even make your own.