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Ready in 30 minutes in one pan, our Chilaquiles con Huevos recipe is a quick and easy breakfast or brunch made with crispy tortillas, salsa, scrambled eggs, and an avocado crema worth obsessing over.
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. 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!
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 scrambled 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!
What’s the difference between Chilaquiles Rojos and Chilaquiles Verdes?
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.
We recommend you try both – they’re equally delicious!
How to Make Chilaquiles con Huevos
- Cut corn tortillas into triangles and beat eggs in a bowl.
- Use canola oil to lightly fry the tortillas. Fry on each side until crisp, then dry on paper towels.
- Scramble the eggs and transfer to a covered plate to keep them warm.
- Add the tortillas back to the skillet and cook with salsa until thickened. Add the eggs, stir to combine, and finally, top with shredded cheese.
- Serve with avocado crema, and enjoy!
Tip: When stirring the salsa into the lightly fried tortillas, keep a few of the edges dry to help retain some of that crispy texture.
- Cubed avocado
- Crema Mexicana or sour cream
- Chopped cilantro
- Thinly sliced green onions
- Cotija cheese
- Queso Fresco
- Shredded chicken
- Shredded beef
- Carne Asada chilaquiles rojos is delicious! Try making and adding ours!
These are just a few of our favorite ideas for what to top your Chilaquiles with eggs with. Our favorite topping is our Avocado Crema.
How to Make Avocado Crema
- Place avocados, yogurt or sour cream, garlic powder, and lime juice in a blender or food processor.
- Blend until smooth with no lumps. Season to taste with salt and pepper. Serve over huevos chilaquiles and enjoy!
How do I serve chilaquiles?
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 rcon huevos. It’s perfect and so easy!
Can I make changes to the recipe?
- Add leftovers: Have leftover chicken or meat? 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.
- Adjust the heat: The level of heat in Chilaquiles Rojos is completely customizable based on the type of salsa you use. Add anything from a mild salsa to extra spicy, store-bought to your favorite homemade salsa recipe.
My Favorite Easy Mexican Recipes
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Mexican Chilaquiles Rojos
- 6 corn tortillas soft
- ⅓ cup Canola oil
- 4 eggs
- 1 cup tomato salsa (red) tomatillo salsa (green) plus extra for serving
- ½ cup cheddar cheese shredded
- 2 large avocados ripe
- 1 cup Greek yogurt or sour cream
- ½ tsp. garlic powder
- 3 Tbsp. lime juice from 1 large lime or 2 small limes
- ½ tsp. maldon sea salt or kosher salt
- ⅛ tsp. black pepper
- Crema Mexicana or sour cream
- cilantro chopped
- green onions thinly sliced
- cotija cheese
- queso fresco
- Cut 6 soft corn tortillas into triangles. In a small bowl, beat together 4 eggs.
- In a large non-stick skillet or pan, drizzle a thin layer of Canola oil over medium heat. Once heated, add the tortilla triangles in batches, being careful not to overcrowd. Fry briefly on each side until crisp. Transfer to a towel-lined plate.
- If necessary, add a little more oil to the skillet and pour in the beaten eggs. Cook, breaking up the eggs into small pieces, until scrambled but still retaining some moisture. Transfer to a plate and cover to keep warm. Place the crispy tortillas back in the skillet and cover with 1 cup salsa. Stir to combine, but keep a few edges uncovered to retain their crispy texture. Cook, stirring occasionally, for about 5 minutes to thicken the mixture.
- Add in the eggs, stirring to combine, and top with ½ cup grated cheddar cheese. Cover the skillet and cook just long enough to melt the cheese.
- Place the avocados, Greek yogurt/sour cream, garlic powder and lime juice in a blender or food processor. Process until very smooth. Make sure there are no lumps. Season with salt and pepper.
- Serve Chilaquiles Rojos with avocado crema drizzled on top and desired toppings. Enjoy!
- 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.
- Add some leftovers: Have leftover chicken or meat? Heat them up before scrambling the eggs and toss them in for even more flavor.
- Adjust the heat: The level of heat in Chilaquiles Rojos is completely customizable based on the type of salsa you use. Add anything from a mild salsa to extra spicy or even make your own.
- Add your favorite toppings: The toppings are also customizable based on what you have available. I added a few avocado slices and drizzled the top with a little crema. Cilantro, green onions, and thinly sliced onions would also work well.
- Use a cheese you like: 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.